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Sticky & spicy potatoes with sesame rice
Serves 4
Easy
Prep:
Cook:
Serve these sticky, spicy potatoes however you like – you can add more vegetables to the rice and eggs or chicken for extra protein.
Skip to ingredients
For the rice
- 200g rice
- 2 tbsp sunflower or peanut oil
- 4 garlic clovesthinly sliced
- 5 spring onionsthinly sliced
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
For the potatoes
- 2 tbsp sunflower or peanut oil
- 750g new potatoeshalved
- 6 garlic clovesthinly sliced
- 1 red chillifinely chopped
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp honey
Nutrition: per serving
- kcal520
- fat16g
- saturates2g
- carbs82g
- sugars13glow
- fibre5g
- protein10g
- salt2.86g
Method
step 1
Cook the rice in a pan of boiling salted water following pack instructions, then drain (or use leftover cooked rice).
step 2
For the potatoes, heat the oil in a large, wide pan over a high heat and cook the potatoes for 5 mins, turning occasionally until they start to turn golden. Add the garlic and chilli and cook for another minute until fragrant.
step 3
Combine the soy sauces, honey, ½ tsp salt and 300ml boiling water in a heatproof jug. Pour the mixture into the pan with the potatoes and cook over a medium heat for 10-15 mins until the sauce has thickened and the potatoes are tender.
step 4
Once the rice has cooked, heat the oil in a saucepan over a low heat and cook the garlic for a few seconds until fragrant. Add most of the spring onions and cook for a few more seconds, then add the soy and oyster sauces and mix well. Stir in the cooked rice and gently heat through.
step 5
Divide the rice and potatoes between four plates. Sprinkle over the sesame seeds and remaining spring onions, then drizzle over the sesame oil to serve.
