Phil Vickery's Korean potatoes and crispy sage potatoes
The nights may be getting darker and the days may be getting wetter, but we’re still savouring the end of summer at the This Morning allotment.
Crispy potatoes with spicy sticky Korean style sauce
Serves: 4
Ingredients
For the Potatoes:600g roasting potatoes2-3 tbsp vegetable oil1 tbsp cornflour
For the Sauce:2 tbsp mirin100ml dark soy sauce4 tbsp tomato ketchup100g runny honey75mls rice wine vinegar2 tbsp gochujang (Korean chilli paste) 3 cloves garlic, finely chopped2 tbsp finely chopped ginger2 tsp toasted sesame oilSalt and freshly ground black pepper
To Serve:Toasted sesame seeds2-3 finely diagonally sliced spring onions
Method
1. Preheat the oven to 200C, gas mark 6.
2. Cut the potatoes into roughly 2cm pieces. Wash them well, then place into a pan of cold water and bring to a simmer. Boil until just cooked, then drain well.
3. When the potatoes have cooled slightly, place them into a bowl and add 2-3 tbsp of vegetable oil. Mix together then add salt, pepper and dust with a little cornflour.
4. Heat oil in a roasting tin and add the coated spuds. Cook for about 20- 25 minutes, until crispy and well browned, you may need to turn over a couple of times.
5. Next make the sauce by adding the mirin, dark soy sauce, tomato ketchup, runny honey, rice wine vinegar, gochujang, chopped garlic, ginger and sesame oil to a saucepan and stir, then bring to the boil. Simmer until you have a nice dense sticky sauce, stirring occasionally.
6. Once the potatoes are cooked, remove from the oven and drain off any excess oil.
7. Add three quarters of the sauce to the potatoes and coat them thoroughly.
8. Serve the potatoes topped with toasted sesame seeds and spring onions. Use the remaining sauce as a dip.
Thyme rosti with crispy sage potatoes
Serves: 4
Ingredients
800g potatoes, washed well3 tbsp extra virgin olive oil1 small onion, finely chopped1 tsp chopped fresh thyme1 medium egg white2 tbsp olive oil2 tbsp salted butter100ml vegetable oil20 sage leavesSalt and Freshly ground black pepper
To ServeFried eggs
Method
1. Place the potatoes in a pan, cover with cold water and bring to a simmer. Continue simmering until the potatoes are just cooked through. Leave to cool and then chill completely.
2. Once chilled, remove the skins and grate the potatoes into a bowl using the largest section of the grater.
3. Heat the olive oil in a frying pan and add the chopped onion and thyme. Cook for 1 minute, then add to the grated potato mix along with the egg white. Season well with salt and pepper and stir until combined.
4. Form the mixture into 8 patties.
5. Heat half the olive oil and butter in a large frying pan. Place four of the rosti in the pan and cook until lightly browned.Turn over and cook for a further 4-5 minutes until cooked through and light brown. Repeat with the remaining rosti .
6. Heat the vegetable oil in a deep pan, add the sage in small batches and cook until crispy. Drain on kitchen paper.
7. Serve the rosti topped with a fried egg and crispy sage.