Warm Asian Potato Salad With Sesame & Fresh Chile Dressing
These roasted potatoes are dressed to impress! Crispy on the outside, fluffy on the inside, and infused with a zesty ginger and garlic dressing, they're a delightful side dish that adds a burst of flavor to any meal. Perfectly roasted and seasoned, these wedges are a simple yet flavorful addition to your table, sure to please your taste buds with every bite.
— Constant Cookbook
Ingredients
- 4 russet potatoes (or 8 red potatoes), scrubbed
- 2 tablespoons olive oil
- salt and pepper
- FOR THE DRESSING
- 1 teaspoon grated fresh ginger
- 1 clove garlic, very finely minced (I like using a garlic smoosher)
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon dark sesame oil
- 1 tablespoon roasted sesame seeds
- minced fresh chile pepper (amount up to you)
Instructions
- Preheat oven to 400F. Cut each potato in 8 wedges (if using red potatoes, you can either quarter or halve). Place on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15 minutes, then shake pan to move the potatoes around a bit. Roast an additional 15-20 minutes until done.
- In a large serving bowl, whisk together the dressing ingredients.
- When the potatoes are done, toss with the dressing and serve immediately.
Cook Time
40M
Prep Time
PT10M
Yield
4
Nutrition
- Calories: 311 kcal
- Carbohydrate Content: 39 g
- Protein Content: 5 g
- Fat Content: 16 g
- Saturated Fat Content: 2 g
- Sodium Content: 12 mg
- Fiber Content: 3 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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