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Canto-Inspired Roasted Potatoes (港式風味焗薯仔

Each bite is crispy outside and fluffy inside, with layers of sweet-salty flavor that make it irresistible as a side dish, snack, or fusion comfort food
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Course: Appetizer, Side Dish, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g Skin-on potatoes 2 largeper dish
HK Curry Garlic:
  • 1 tablespoon HK/Malaysian curry powder
  • 1 tablespoon of fresh minced garlic
  • 1 teaspoon of sugar or substitute
  • 1.5 teaspoons salt
  • 2 tablespoons of olive oil or butter
  • 1 teaspoon of ground pepper
For Garnish:
  • 2 tablespoons of cilantro
Fermented Tofu (南乳）：
  • 1 cube of fermented tofu
  • 1 teaspoon of honey
  • 1 tablespoon of sesame oil
For Garnish:
  • 1 teaspoon of toasted black sesame
  • 1 teaspoon of toasted white sesame

Equipment

  • Baking tray or roasting pan
  • Mixing Bowl
  • Oven or Air fryer
  • Tongs or Spatula
  • Knife & chopping board
  • Measuring spoons & cup
  • Parchment paper (optional for easy cleanup)

Instructions
 

  1. With skin on, cut large potatoes into 1-inch cubes. (8-10 pieces)
  2. In a pot of cold water, add 1 teaspoon of salt and boil potatoes until just soft that a fork can poke through.
  3. Drain potatoes and return them to the pan.
  4. Add your preferred seasoning and mix well with the potatoes.
  5. Shake the potatoes to form a mushy coating.
  6. Line a baking tray or air fryer with parchment paper.
  7. Place potatoes evenly distributed on the sheet pan.
  8. Spray with olive oil and bake in a 180 °C oven or airfryer for 15-20 minutes until golden brown.
  9. Garnish with toppings and serve hot with your favourite steak or chicken.

Macros

Nutrient Curry Garlic Fermented Beancurd (南乳)
Calories 602 kcal 502 kcal
Protein 9.8 g 10.5 g
Carbohydrates 80.7 g 75 g
Fat 28.3 g 17.9 g