Malaysian Crispy Potato Roast
A recipe for crispy potato roast. The potatoes are tossed in a zesty sauce and cooked until golden. Serve as part of a main meal or snack on its own.
Ingredients
- 3 medium sized potatoes peeled & sliced thinly
- 1 clove garlic sliced thinly
- 1/2 tbsp cooking oil
Mixture 1 - Chinese
- 1/2 tbsp sesame seeds
- 1/2 tbsp sesame oil
- 1 tbsp spring onion chopped
- Dash of white pepper and salt
Mixture 2 - Indian
- 1/2 tsp garam masala
- 6-10 curry leaves
- 1/2 tbsp melted butter
Mixture 3 - Malay
- 1 tsp sambal belacan
- 1/2 tbsp palm oil or another cooking oil
Instructions
- Preheat oven to 375F.
- Prepare mixtures 1, 2, & 3 in separate bowls. Equally divide the potato slices into the three bowls and coat well.
- Grease a baking pan with 1/2 tbsp cooking oil, and then separate the pan into three parts using tinfoil as a divider. Place the potato slices, in a vertical position, into each respective section.
- Slide garlic pieces between some of the potatoes slices in each section.
- Bake for 2 hours until the edges become crispy. Enjoy while it's hot!
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