ingredients:
4 russet potatoes (or 8 red potatoes), scrubbed2 tablespoons olive oilsalt and pepperFOR THE DRESSING1 teaspoon grated fresh ginger1 clove garlic, very finely minced (I like using a garlic smoosher)2 tablespoons seasoned rice vinegar2 tablespoons olive oil1/2 teaspoon dark sesame oil1 tablespoon roasted sesame seedsminced fresh chile pepper (amount up to you)
directions:
1. Preheat oven to 400F. Cut each potato in 8 wedges (if using red potatoes, you can either quarter or halve). Place on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15 minutes, then shake pan to move the potatoes around a bit. Roast an additional 15-20 minutes until done.
2. In a large serving bowl, whisk together the dressing ingredients.
3. When the potatoes are done, toss with the dressing and serve immediately.
