Recipe of the week: Tangy Chinese Rooster potatoes

Albert Bartlett's simple way to spice up your spuds. Best made with all-rounder potatoes.

Ingredients

4 Rooster potatoes

1 tbsp sesame oil

1 onion, finely sliced

2 cloves garlic, peeled and crushed

1cm ginger, peeled and grated

2 tbsp low-salt soy sauce

1 tbsp rice wine vinegar

1 red and green pepper, sliced

Pinch dried chilli flakes

3 spring onions, chopped

Method

Cut the Rooster potatoes into thin matchsticks and place in a microwavable bowl of hot water.

Cover the bowl and microwave on high for three minutes. Drain the potatoes and leave to steam dry in a sieve or colander.

Heat the sesame oil over a high heat in a wok with a lid.

Add the onion, garlic and ginger then sauté for two to three minutes until softened.

Add the potatoes with soy sauce and rice wine vinegar, then cook for a further two to three minutes with the lid on.

Next, place the peppers in the wok and stir through the chilli flakes and spring onion.

Cook for a final four to five minutes or until the potatoes are cooked through.

Serve immediately.

• This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk

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