Kentang kecap dan jahe – crispy soy and ginger roast potatoes recipe by Lara Lee

Beautifully crisp, hugely versatile, these potatoes will revolutionise your Sunday lunch side dishes

These versatile potatoes are impossibly crispy, and it’s a dish I love to serve as an impressive side alongside steaks at a summer barbecue or a Sunday roast. A stand-out accompaniment, the potatoes are roasted, tossed with stir-fried spring onions, then drizzled with a rich soy dressing that is sharpened by the acidic hit of vinegar. In the same way that vinegar can make the crunchiest of chips go a little soggy, my soy and vinegar dressing has the same effect, so dress the potatoes only when you are ready to serve them.

Serves 4-6 as a side
sunflower oil for roasting
whole garlic bulb 1 large, halved widthways
floury potatoes 1.2kg (such as maris piper), skin on and cut into 4cm chunks
sea salt and black pepper to taste

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