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Prep time
10 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
Sliced potatoes drizzled with a warm soy based dressing and smothered with fresh herbs…both visually and palate pleasing. —nykavi
Ingredients
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4
Small Yukon Gold Potatoes
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2
Garlic cloves
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2
Scallions
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2 tablespoons
Canola Oil
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2 teaspoons
low sodium Soy Sauce
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2 teaspoons
Chinkiang Black Vinegar
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1/2 teaspoon
Sugar
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1 tablespoon
Toasted Sesame Oil
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1 teaspoon
Toasted Sesame seeds
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Kosher Salt
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Thai Basil
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Cilantro
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Basil
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Thyme
Directions
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Boil potatoes. Drain and peel them. Cut potatoes into 1/4 inch slices and pile them in a bowl. Season with a little salt.
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Mince garlic. Cut scallions into thin rounds.
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Heat canola oil. When it shimmers add garlic and let it crisp up. Drop half the scallions into the oil along with soy sauce, vinegar, sugar, sesame oil and seeds. Let sauce simmer for a minute. Then pour over the potatoes.
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Top potatoes with fresh herbs and serve.
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