45 mins
600g Scotty Brand Baby Potatoes
2 tbsp Olive oil
2 tbsp Duck fat
6 tbsp rice vinegar
2 tbsp brown sugar
1 tsp garlic and ginger paste
1 red chilli, chopped
1 bunch of fresh coriander
1 bunch spring onion, finely chopped
2 tbsp salted peanuts, chopped
Black sesame seeds for topping
Salt and pepper to taste
Cut potatoes into evenly sized pieces. Put the potatoes into a large pan and parboil for 10 minutes in salted water.
Pre-heat oven. Pour potatoes into a colander, drain, and shake to roughen up the edges. Place the potatoes in one layer on an oven safe tray and toss well with the duck fat, olive oil, salt, and pepper.
Roast potatoes in the oven at 195 degrees Celsius for 35 to 40 minutes, until they are golden and crisp.
While the potatoes are in the oven, mix rice vinegar, sugar and garlic and ginger paste in a saucepan, and simmer for 2 minutes until sugar dissolves.
Toss potatoes with vinegar mixture, fresh spring onion, coriander, chopped chillies and peanuts. Top with black sesame seeds and serve.
This recipe was created & photographed by Glasgow Food Delicious.
