METHODWash, peel and chop the potatoes into chips.
Par boil for 5-7 minutes in salty water.
Pat dry and place on baking try, with salt, pepper, drizzle of oil and sprinkle cornflour over the potatoes.
Bake for 30 minutes until golden, turning half way.
In a wok, fry the chillies and garlic, followed by chopped veg.
Add the spices and cook for 2-3 minutes.
Add the soy sauce, mix well and add the chips. Coat and mix well so the chips are covered.
Finish with spring onions, chillis and onions.
Serves: 2
Preparation: 20 mins
Cooking: 45 mins
4-5 medium Albert Bartlett Original Rooster potatoes
2 tbsp cornflour
Oil for cooking and baking
Chopped vegetables: 1 small green, yellow, purple onion
3 minced garlic cloves
1/2 tsp chopped red chilli
3 tbsp soy sauce, & mirin (optional)
Spice mix: 1tsp pepper, salt, chinese 5 spice, chilli flakes, sugar, ginger powder.