Warm Asian Potato Salad With Sesame & Fresh Chile Dressing
These roasted potato wedges are crispy on the outside and tender on the inside. Tossed in a fragrant dressing of ginger, garlic, and sesame oil, these flavorful potatoes are perfect for a simple yet satisfying side dish. Enjoy the wonderful combination of textures and flavors in 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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