Crispy soy and ginger roast potatoes (Kentang kecap dan jahe) from Coconut & Sambal: Recipes from My Indonesian Kitchen (page 108) by Lara Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oven-baked fish with sambal (Ikan bakar); Smashed fried chicken with sambal (Ayam penyet); Roasted chilli coconut chicken (Ayam bumbu rujak); Balinese roasted pork belly (Babi guling)

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Notes about this recipe

  • rebecca_qjfvam on May 06, 2026

    I forgot to buy spring onions and lack the knife skills to cut ginger into neat lil matchsticks. I just chopped the ginger and garlic small and fried in oil for a minute instead. Still tasty, would make again. Like several others mentioned I needed longer baking time

  • mimisingh on April 14, 2026

    I cooked for longer than specified to get crispier potatoes. I don't think I loved the preparation with the spring onion/ginger/garlic oil added at the end. I think in future I would just make the oil first then coat the potatoes in it prior to cooking. I wasn't the biggest fan of the soy dressing on the potatoes because it felt quite vinegar-y. I would also take out the garlic bulb once it is starting to get charred so it doesn't burn in the oil.

  • bernalgirl on August 26, 2024

    I used red potatoes but otherwise made as written. My potatoes were done before they became as burnished and crispy as they are in the book photo, even with a run under the broiler. However this was a huge hit with my family, and I can’t wait to make it again.

  • katmagdunn on July 27, 2024

    These are AMAZING. Cult roasted potatoes. Everyone will love them (serve with the roast chicken)

  • debkellie on August 23, 2020

    Really, really tasty (served without the soy dressing). But again nowhere near golden & crispy in time & temp suggested. I boosted heat in the end. Probably 30 minutes longer...

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