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Potatoes with soy sauce in oven

Potatoes with soy sauce in the oven

Made from everyday ingredients — cheap, appetizing, and delicious! Oven-baked potatoes with soy sauce come out soft inside with a crisp, golden crust outside. Parboiling them first means they cook through completely. The sauce gives the dish a savory flavor and aroma.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Potatoes

Water (For parboiling the potatoes)

Sunflower oil

Soy sauce

Garlic

Herb mixture (Dried herbs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 11 % 1 g

Carbohydrates 78 % 7 g

36 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you bake potatoes with soy sauce in the oven? Get your ingredients ready. Wash the potatoes well and peel them.
Step 2:

Cut the potatoes into thick wedges, roughly like country-style potatoes.
Step 3:

Bring water to a boil in a pot. Add the cut potatoes to the boiling water. Once it comes back to a boil, lower the heat. Cook the potatoes until half done, about ten to twelve minutes.
Step 4:

In a separate bowl, mix the soy sauce and sunflower oil. Use refined, odorless oil if you can. Add a garlic clove grated on a fine grater along with the dried herbs. Mine are parsley, dill, onion, mint, and thyme — use whatever you like or have on hand. Salt it lightly, just a touch, since the soy sauce is already quite salty.
Step 5:

Drain the potatoes, then pour the soy sauce marinade right into the pot. Toss thoroughly but very gently, since the potatoes are quite soft now and you can easily break up the wedges.
Step 6:

Line a baking dish with parchment paper and brush it with sunflower oil. Lay the potato wedges on top in a single layer and put them in an oven preheated to 400°F (200°C). Bake for 15 minutes, until golden. Serve the potatoes right away. Enjoy!

The potatoes turned out wonderful. The wedges are pretty and tasty, golden and savory, with a crunchy crust and a soft inside. I'll definitely make them again — and next time I'll add twice as much seasoning for an even bolder crust. If you find new potatoes, you can skip peeling them and just parboil and bake them with the skin on, which keeps more of the nutrients. These potatoes are great as a side for meat, fish, or chicken — or simply with a vegetable salad dressed in mayonnaise or olive oil. So good! Storing the finished potatoes, though, is a bad idea: the crispy crust is bound to go soft and the dish loses its charm. So it's best to make a small batch and garnish with fresh herbs right before serving.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
When you add soy sauce to a dish, remember that it's quite salty. Cut back on the total salt, or you risk over-salting.
Keep in mind that every oven is different. Your temperature and timing may vary from the recipe. For any baked dish to come out well, make use of some handy tips on how ovens behave!