• 2 tbsp vegetable oil
  • 4 spring onions, finely sliced
  • 3 garlic cloves, finely chopped
  • 5g piece of ginger, peeled and finely chopped
  • 1 green chilli, finely sliced
  • pinch of white pepper
  • ½-1 tsp chilli flakes
  • 900g leftover roast potatoes, halved if large (ensure they’ve been cooked in vegetable oil, if serving to vegetarians)
  • sweet chilli sauce, to serve (optional)


  • STEP 1

    Heat the oil in a large frying pan or a wok over a medium-high heat and cook the spring onions and garlic for 2-3 mins, stirring continuously. Add the ginger, green chilli, white pepper, chilli flakes and 1 tsp salt, and cook for 1-2 mins more, stirring until fragrant.

  • STEP 2

    Add the roast potatoes and toss well to combine and warm through. Transfer to a plate and serve with sweet chilli sauce for dipping, if you like.

Recipe from Good Food magazine, December 2023

Goes well with


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