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Soy Ginger Crispy Potatoes

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Soy Ginger Crispy Potatoes
These zesty Asian potatoes will be great for a dinner side dish or a low calorie snack!
Soy Ginger Crispy Potatoes
These zesty Asian potatoes will be great for a dinner side dish or a low calorie snack!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar can substitute any other vinegar as well
  • 1 tsp White Pepper Powder
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 4 large potatoes can use your favorite potatoes
Servings:
Ingredients
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar can substitute any other vinegar as well
  • 1 tsp White Pepper Powder
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 4 large potatoes can use your favorite potatoes
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix soy sauce, vinegar, white pepper, ginger and garlic powder in a in a bowl and mix thoroughly.
  3. Grease a 9 x 5 baking tray with some spray oil or brush with some olive oil. Slice the potatoes thinly (using a mandolin is the best), and lay them in a flat layer in the pan.
  4. Drizzle a little of the sauce on each making sure to get some sauce on each potato. Repeat another layer until all of the potatoes are used and then pour the rest of the sauce on top so that the potatoes are all thoroughly coated. If the top layer of potatoes aren’t fully coated, make some more sauce and make sure they are coated.
  5. Place potatoes in oven for 35 minutes until they are cooked through and tender.
  6. Remove potatoes from oven, and flip them and then broil potatoes for 4-5 minutes or until you see a good “blistering and browning for the top layer.
  7. Then, carefully remove tray and flip the potatoes. And broil for an additional 4-5 minutes until the second side becomes blistered, browned and slightly charred.
  8. Let stand for 5-10 minutes and serve.
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