Roasted Potatoes with Ginger-Scallion Oil

I decided to take my roasted potato game up a notch and add a little something I typically enjoy over rice, chicken, fried eggs–literally everything: ginger-scallion oil. This salty, slightly onion-y condiment that is typically accompanied with Cantonese poached chicken, is also great with fish and guaranteed to convert any ginger hater.

A few tips on roasting potatoes: For a crispier texture, use a higher oven temp–I prefer crispier potatoes and roast at 425°F; Soak potatoes for 10-15 minutes to remove excess starch, this also helps with a crispier exterior; Warm your pan in the oven for a few minutes before adding the potatoes. This helps with preventing the potatoes from sticking to the pan.

Total Time: 1 hour _Servings: 3 Scallion-Ginger Oil Servings: 1 cup–you'll only need 2-3 tbsps for the potatoes

Do It Roasted Potatoes

  • 1lb yukon gold potatoes
  • kosher salt
  • garlic powder
  • avocado oil spray

Ginger-Scallion Oil

  • ¼ cup scallions, finely chopped
  • 2 tbsps ginger, finely chopped
  • 2 tbsps garlic, finely chopped
  • ½ tsp kosher salt
  • ½ cup avocado oil

Do It

  1. Preheat oven to 425°F
  2. Cut potatoes into quarters. Soak in water for 10-15 minutes.
  3. Spray baking sheet with avocado oil and place in oven for a few minutes before potatoes finish soaking.
  4. Drain water and pat potatoes dry with a paper towel. Remove baking sheet from oven and spray potatoes with avocado oil and season with garlic powder and kosher salt.
  5. Cook for 30 minutes or until potatoes are nicely crisp on the outside.
  6. Start working on the scallion oil while the potatoes are cooking.
  7. Add chopped scallions, ginger, garlic, and kosher salt to a 16oz sterile, heatproof jar.
  8. Heat oil in a saucepan over medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don't have a thermometer, you'll want to achieve a noticeably thin, shimmery oil.
  9. Carefully pour the oil into the jar containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the ginger-scallion ingredients, that’s expected.
  10. Leave the oil to cool for to room temperature (20 mins).
  11. Once you remove potatoes from the oven, transfer to a mixing bowl.
  12. Add 2-3 tbsps of ginger-scallion oil to the bowl and mix well.
  13. Serve immediately.
  14. Remaining scallion oil will keep in refrigerator for 1 week.