Tangy Chinese Rooster Potatoes

Albert Bartlett
10 - 20 mins

Albert Bartlett's simple way to spice up your spuds. Best made with all rounder potatoes. 

4 Rooster Potatoes
1 tbsp sesame oil
1 onion, finely sliced
2 cloves garlic, peeled and crushed
1cm ginger, peeled and grated
2 tbsp low salt soy sauce
1 tbsp rice wine vinegar
1 red and green pepper, sliced
Pinch dried chilli flakes
3 spring onions, chopped
Cut the Rooster potatoes into thin matchsticks and place in a microwavable bowl of hot water.
Cover the bowl and microwave on high for 3 minutes. Drain the potatoes and leave to steam dry in sieve or colander.
Heat sesame oil over a high heat in a wok with a lid.
Add the onion, garlic and ginger then saute for 2-3 minutes until softened.
Add the potatoes with soy sauce and rice wine vinegar, then cook for a further 2-3 minutes with the lid on.
Next, place the pepper in the wok and stir through the chilli flakes and spring onion.
Cook for a final 4-5 minutes or until the potaotes are cooked through.
Serve immediately.