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Categories:
potatoes extra-virgin olive oil garlic fish sauce sugar black pepper Greek yogurt garlic sauce rice vinegar soy sauce sesame seed oil black pepper cilantro
Viewed: 72 - Published at: 7 years agoIngredients
- 2 pounds baby potatoes
- 3 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, minced
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- Fresh cracked black pepper, to taste
- 1/2 cup Greek yogurt
- 1 tablespoon chili garlic sauce
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seed oil
- Fresh cracked black pepper, to taste
- 1/4 cup chopped cilantro
Method
- Preheat the oven to 400.
- Line a baking pan with parchment paper.
- Scrub the potatoes clean, and then dry them on paper towels.
- Cut into quarters and set aside.
- In a large bowl, whisk together the oil, garlic, fish sauce, sugar, and pepper.
- Add the potatoes and stir until the potatoes are completely coated.
- Spread the potatoes and any leftover oil and garlic on the lined baking pan into a single layer.
- Roast for 20 minutes, turn the potatoes, and continue roasting for 15-20 minutes, or until the potatoes are golden and crisped.
- Remove from oven and set aside to cool to room temperature.
- In a large bowl, whisk together the Greek yogurt, chili garlic sauce, rice vinegar, soy sauce, sesame seed oil, and black pepper.
- Stir in the cilantro.
- Add the potatoes to the bowl with the dressing and gently toss to completely coat the potatoes with the dressing.
- Serve at room temperature or chilled.
