XO Potatoes
We’re back with the A-Z of potatoes and we’re making the lovely XO potatoes for the letter X. Not gonna lie, finding a suitable recipe for this letter was a real struggle but I think I’ve actually delivered something pretty special here. You were very close to getting an x-rated spud, but I’ll save that for my OnlySpuds subscribers hehe x
Fear not though, these little babies are still a little bit naughty and are absolutely bursting with flavour and will be making it onto my table way more often. Plus, if you haven’t experienced the taste sensation that is XO sauce, please go buy it immediately. You’ll be whacking it on everything I promise you.
I’m also starting to get a bit sad that I’m reaching the end of my A-Z series, so please DM me any potato-based or non-potato-based series you wanna see next! I need this high to continue.
Ingredients
For the potatoes
- 1kg baby potatoes
- 1 tbsp mushroom/porcini powder (optional)
- 1 tbsp sweet soya sauce (optional)
- 2 bashed garlic cloves
- Bit of ginger, sliced
- 100-190g shop bought XO sauce
- 1 tbsp honey
- 1-2 tbsp vegetable oil
For the garnish
- 3 spring onions, sliced
- Sprinkle of black sesame seeds
- Sprinkle of crispy onions
Method
- In a pan of cold water add the potatoes, mushroom powder (if using), sweet soya sauce (if using), garlic and ginger. Alternatively, you can use a stock cube to add extra flavour. Bring to the boil and boil for around 10-15 minutes until the potatoes. are fork tender.
- Preheat the oven to 180°C Fan/350°F/gas mark 5.
- When the potatoes are cooked get them drained and placed on a baking tray with baking paper on it. Use the base of a jar, mug or glass to gently squash the spuds. Drizzle with oil and bake for 20 minutes.
- Whilst they are in add your honey and XO sauce to a small pan and heat up so that it mixes together. You can use less or more XO sauce depending on how spicy you would like your potatoes.
- Once the potatoes have had their initial 20 minutes, add the XO mixture to your potatoes bit by bit and use the back of a spoon to help spread the mixture. Return to the oven for a further 30 minutes, turning halfway through.
- Once the spuds are a deep red and a bit charred on the outsides remove them from the oven and sprinkle with extras like spring onion, sesame and crispy bits.