Crispy Roast Potatoes

These versatile potatoes are impossibly crispy, and make an excellent side dish. The potatoes are roasted, then tossed with stir-fried spring onions and then drizzled with a rich soy dressing that is sharpened by the acidic hit of vinegar.

subheading: Potatoes:

6 tablespoons sunflower oil, for roasting

1 large whole garlic bulb, halved widthways

Sea salt and black pepper, to taste

2 ½ pounds (1.2kg) floury potatoes (such as Maris Piper or Russet), skin on and cut into 1 ½-inch (4cm) chunks

subheading: Stir-Fried Scallions & Soy Dressing:

2 tablespoons sunflower oil

8 scallions, chopped into 1-inch (3cm) chunks

8 garlic cloves, peeled and thinly sliced

4 ½ inches (12cm) ginger (about 60 grams), peeled and cut into long, thin matchsticks

¼ cup rice vinegar or white wine vinegar

¼ cup light soy sauce

Directions at food52.com

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