Soy Roasted Carrots & Potatoes

One of my all-time favourite potato side dish recipes, is one that involves soy sauce. They just make the potato is absolutely divine. This is something I can play my mother. Being big lovers of potatoes anyway, adding soy sauce may seem mad, but it’s seriously not.

I written before that soy potatoes are a favourite of mine but this time I added carrots and a little butter and, well, there weren’t any left as Emily loved these as much as we did.

Preparation: 20 minutes

Cooking: 35 minutes 


  • 2 carrots, washed and chopped
  • 1KG New Jersey potatoes, chopped in half, skin on
  • 1 tbsp butter
  • 2 sprays FryLight
  • Salt & pepper to season
  • 4 tbsp soy sauce


Bring a medium pot of water to boil, before adding chopped potatoes and carrots and cooking until they start to soften. Drain and set aside.

On a parchment lined baking tray, add a FryLight and cook into the middle of a pre-heated oven for 20 minutes or until they start to crisp.

Remove from the oven and set aside.

With a large frying pan or wok, add butter, soy sauce and a little FryLight and add your carrots and potatoes. Fry until fully coated and gleaming in a delicious soy roasted colour.

Serve with your main and enjoy.

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