Baked Potatoes with Lime Ponzu Sauce
The lime ponzu sauce is super simple and can be made in advance and kept in the fridge. Use it in salad dressings, or as a seasoning for any Japanese-inspired recipe. The potatoes are baked until tender, sliced open, sprinkled with sesame seeds and drizzled with the sauce.
Substitutes:
- No potatoes? Try with sweet potatoes. Wrap them up in foil and bake until tender.
- No lime? Use lemon juice or any citrus of your choice. Feel free to also mix citruses together - such as orange juice and lime juice, or grapefruit juice and lime juice.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
400 g Baby potatoes
2 tbsp Olive oil
For the ponzu sauce:
1 Lime (juiced)
1 tbsp Caster sugar
2 tbsp Soy sauce
2 tbsp Sesame oil
For serving:
2 tsp Sesame seeds
2 tbsp Fresh coriander (chopped )
20 g Rocket
Recipe:
- Preheat the oven to 220 C/200 fan/gas 9. Put the potatoes in a baking dish and drizzle with olive oil, then roast for 30 minutes. Remove from the oven and leave to cool. Using bigger potatoes? Just cut them into chunks before roasting.
- Meanwhile, make the ponzu sauce. Add the lime juice, sugar, soy sauce and sesame oil to a bowl and stir together until the sugar dissolves.
- Use the back of a spoon to slightly crush the potatoes, then pour over the lime ponzu sauce until nicely coated.
- Serve by putting the rocket on a plate and layering the potatoes on top, then top with the coriander and sesame seeds. Enjoy!
How to store
Store in the fridge for up to 3 days. Feel free to make a bigger batch of the lime ponzu sauce and use as salad dressing or over roasted veggies all week long - store the ponzu sauce in an upcycled jam jar, in the fridge, for up to 7 days.
