Cooking Time: 20 minutes
Difficulty: Walk in the park
Serves: 2 with leftovers
• 5 med to large potatoes - diced into approx 2cm cubes
• Thumb sized knob of ginger - finely diced
• Fresh chilli - as much or as little as you like - you can always use dried chilli flakes - chopped finely
• 3 cloves crushed garlic
• 3 TBSNS toasted sesame seeds
• 3 TBSNS light soy sauce
• 2 TBSNS sesame oil
• 1 TBSN rice wine vinegar
• 1 TSPN liquid honey
• 3 TBSNS canola oil for frying
• 2 Spring onions (or coriander) - chopped finely for garnish.
• Lucky Taco Chilli Salt
• Par boil your potato cubes for 10 minutes in boiling water.
• Drain in a colander and set aside. They should be practically ready to eat - with a tiny bit of bite.
• In a small frying pan, toast your sesame seeds until fragrant and light golden brown. They burn in a jiffy! So don’t take your eyes of them - keep giving the pan a shimmy so they toast evenly. Set aside.
• Put a wok or frying pan over a medium heat. Let it heat up for a few minutes until it starts to smoke. Then pour in your canola oil.
• Add your potato. Try and make sure they are evenly spread out covering the surface area. DO NOT MOVE THEM for at LEAST 3 minutes. Let them go crispy and golden. Then, with a metal spatula of flat bottomed wooden spoon, jiggle your spuds about. Toss them so they go crispy and yummy all over.
• Pour in your honey, rice wine vinegar, sesame oil, soy sauce, garlic, chilli & ginger.
• Toss around so that the spuds are evenly coated.
• That’s it!
• Pour out into serving dish.
• Scatter your toasted sesame seeds and spring onion over the top for garnish and flavour.