We cooked up some Asian inspired potato wedges to go with the Plum-Ginger Beef Roast.
Asian Potato Wedges:
1 pound new potatoes
1 red bell pepper julienned (sliced in strips)
1 jalapeno minced
Vinaigrette:
2 tablespoons rice vinegar
3 tablespoons olive oil
1 tablespoon sesame oil
juice from 1 orange
1 tablespoon fresh ginger chopped
1 pinch red chili flakes
1 tablespoon soy sauce
1 tablespoon granulated sugar
2 green onions sliced
1/4 cup chopped cilantro
Salt to taste
Slice the potatoes into wedges. Boil or steam until just barely tender. Combine the ingredients for vinaigrette in a mixing bowl. remove the potatoes from the water, and combine with the bell pepper and jalapeno in a mixing bowl. Add half the vinaigrette and toss to coat evenly. Place in oven and bake at 375 degrees until the potatoes are fork tender. Remove from oven and place back in mixing bowl. Toss the potatoes with the remaining amount of vinaigrette. Season to taste with more salt if needed.
