One of my favorite cuisines is Indo Chinese, I am not even sure if this is a made up term or it actually exists but basically it means that the dish has a fusion of Indian/Chinese flavours. My two most popular Indo Chinese recipes on my blog are Chilli Paneer and Chilli Mago (cassava) They are super delicious and and family love them.
Taking inspiration from these recipes I have come up with another family favorite, Sesame Chilli potatoes. The key to this recipe is to use baby potatoes. I love using the Taste the difference British Gem Baby New Potatoes that are currently in season and are available in Sainsburys. The distinctive buttery flavour of these new potatoes, give this dish a lovely taste as they absorb the flavours beautifully. I always prefer to cook them with the skin on. Did you know that the British Gem new potatoes are British grown, collected daily, washed and packaged and they are available in the supermarket within 48 hours of being harvested. You can't get fresher potatoes than these, unless of course you grow your own!!!
Yield: Serves 4
Sesame Chilli Potatoes
New Potatoes tossed in a sesame chilli sauce with Indo -Chinese flavours of ginger, garlic, chilli and soya sauce.
Prep time: 5 mins Cook time: 30 mins Total time: 40 mins
Ingredients:
750g Sainsburys British Gem Potatoes
1 teaspoon salt (to add to water for boiling potatoes)
6 spring onions thinly sliced
1 red chilli finely sliced
1 green chilli finely sliced
1 tablespoon sesame seeds
2 cloves garlic thinly sliced
1 inch piece ginger cut into thin julienne strips
1/2 tablespoon dark soya sauce
1 tablespoon sweet chilli sauce
1 tablespoon sunflower oil
1/2 teaspoon salt
Instructions
1. Wash and prick the potatoes and put them in a large pan with 1 litre of water and 1 teaspoon salt. Boil the potatoes until cooked. This will take approx 15-20 minutes.
2. Drain the potatoes and pat them dry with tea towel.
3. In a large wok add the oil and when its hot, saute the garlic slices and remove them once they turn golden brown and crispy. Keep aside for garnishing later.
4. In the same oil, add the potatoes and saute them until brown and crispy. About 5 minutes.
5. Add three quarters of the spring onions (reserve the remainder for garnish), red / green chilli and sesame seeds to the potatoes and saute for a further 3 minutes.
6. Add the soya sauce, sweet chilli sauce, salt and toss the potatoes for another 2 minutes.
7. Transfer the potatoes to a serving dish and garnish with the ginger juliennes and sauteed garlic and the remainder of the spring onions.
NOTES:
NB- If the potatoes are a large cut them in half as this recipe works best with small potatoes and also leave the skin on.
Created using The Recipes Generator
I like serving my Sesame Chilli Potatoes with Hakka noodles and julienne sauted vegetables to make a delectable and tasty Indo Chinese Meal.
**In collaboration with Sainsburys.
