8
Product(s) Used
Special Diet
VegetarianCourse
Appetizer, Main CourseMain Ingredient
VegetablesOccasion
Restaurant FavoritesIngredients
Pickled Vegetables
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp kosher salt
- 2 medium carrots, cut into matchsticks
- 1/2 small daikon radish, cut into matchsticks
- 2 jalapeños, seeded and sliced
Potatoes and Assembly
- 4 sweet potatoes, cut into 1-inch-thick wedges
- 1/4 cup olive oil
- 1 cup sour cream
- 1 lime, juiced, plus 2 limes, cut into wedges
- 2 tsp San-J Sweet Tamari Splash
- 1/2 cup San-J Hoisin
- 1/4 cup fresh cilantro leaves
Directions
Pickled Vegetables
- For pickled vegetables, boil vinegar, water, sugar and salt in a medium saucepan over high heat, about 8-10 minutes. Remove from heat and stir in carrots, radish and jalapeno. Let sit at room temperature until cooled. Transfer to a heat-safe, air-tight container. Refrigerate for at least 1 hour
Potatoes and Assembly
- For potatoes and assembly, preheat oven to 400°F and line 2 rimmed baking sheets with parchment paper or aluminum foil. Toss potatoes and oil together in large bowl until coated. Place potatoes, skin-side-down, in an even layer on prepared baking sheets. Bake, rotating baking sheets halfway through until golden-brown and tender, about 35-45 minutes.
- Meanwhile, combine sour cream, lime juice and San-J Sweet Tamari Splash in small bowl.
- Top potatoes with pickled vegetables. Drizzle with sour cream mixture and San-J Hoisin. Garnish with cilantro and serve.
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