These Indonesian-inspired potatoes from Lara Lee's "Coconut and Sambal" are so crispy and full of flavor, they're bound to be a favorite in your kitchen. Parcooked potatoes get shaken up to give them a rough texture that creates crunchy pockets for a sticky, soy-based glaze to ooze into -- giving you salty, sweet, umami goodness in every noisy bite. Pure genius. GET THE RECIPE ►► https://f52.co/2Kc8XHzPREP TIME: 20 minutesCOOK TIME: 45 minutesSERVES: 4 to 6 as a sidePotatoes6 tablespoons sunflower oil, for roasting1 large whole garlic bulb, halved widthwaysSea salt and black pepper, to taste2 1/2 pounds (1.2kg) floury potatoes (such as Maris Piper or Russet), skin on and cut into 1 1/2–inch (4cm) chunksStir-fried Scallions & Soy Dressing2 tablespoons sunflower oil8 scallions, chopped into 1-inch (3cm) chunks8 garlic cloves, peeled and thinly sliced4 1/2 inches (12cm) ginger (about 60 grams), peeled and cut into long, thin matchsticks1/4 cup rice vinegar or white wine vinegar1/4 cup light soy sauceSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.