METHODPeel the potatoes and keep the skins
Take the skins and cover in garlic and oil then put in the oven at 200c for 15 minutes until crisp.
Put all the wet ingredients together in a pan and bring to the boil before adding the potatoes.
Simmer for 15-20minutes reducing the liquid by half until semi soft.
When ready place the potatoes in a bowl and cover in the remaining stock. Serve with crispy skins sprinkled on top for extra texture and flavour.
Serves: 2
Preparation: 15 mins
Cooking: 45 mins
Albert Bartlett Original Rooster Potatoes
250ml Dashi (optional)
1 tbsp Sake
1 tbsp Mirin
1 tbsp of Brown Sugar
1 tbsp of Soy Sauce
250ml of Chicken or Veg Stock
2 Crushed Garlic Cloves
Salt & Pepper
Vegetable Oil