Ingredients
- 18 small new potatoes
- 2tbs toasted sesame oil
- 2tbs sunflower oil
- Salt and pepper
- 6 cloves of garlic, in their skins and lightly crushed
- 1tbs sesame seeds
- 1tbs malt vinegar
- 4 spring onions, finely chopped
1 Wash the potatoes, then one by one make several incisions along their length two thirds down the potato towards the base. This will help them become extra crispy. A little tip for cutting is to lay the potatoes next to the handle of a wooden spoon as you slice, that way all the cuts are even.
2 Put the potatoes in a bowl, cover with water and put in the fridge for an hour or so. This helps the potatoes to open up so they get extra crispy.
3 Set the oven to 190C.
4 Dry the potatoes, turn them in the oil and season, then roast for 30-40 minutes depending on their size; they need to be just nearly done.
5 Add the garlic and sesame seeds and roast for another 10 minutes.
6 Add the vinegar and spring onions, and they are ready to serve.
