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
Ingredients:
- 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
Method:
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.
