Ningbo fried potatoes

contributed by Yu-Ru Su

serves 2

12 golden baby potatoes
1 clove garlic
4 tablespoons soy sauce
2 tablespoons black vinegar
2 tablespoons chopped green onions
Sea salt and black pepper to taste
Vegetable oil for frying

1. Bring water to a boil in a 2-quart pot. Coarsly chop garlic.
2. Wash potatoes thoroughly. Do not peel.
3. Boil potatoes until cooked through, about 15 minutes. They should yield when poked but not mushy.
4. Using a large wooden spoon or spatula, press down on potatoes until they pop and are about 1-inch thick.
5. Heat a tablespoon of oil over medium in a large pan. Add potatoes and chopped garlic and sear until potatoes are golden, about 5 minutes. Stir garlic so it doesn’t burn, flip potatoes and sear other side for another 5 minutes.
6. Sprinkle sea salt and black pepper over potatoes and stir. Add soy sauce, black vinegar and chopped green onions. Stir until most of the liquid is evaporated, about 1 minute. Serve warm.