Ingredients

  • Serves 4 people
  • 5-6 waxy potatoes (e.g. yukon gold or russet)

  • 2 tbsp vegetable or olive oil

  • 150 ml vegetable oil

  • 1 cup sour cream

  • 1 cup dried shrimp (hae bee) soaked in water for about 20 minutes then drained

  • 4 spring onions (finely chopped)

  • salt & pepper (to season)

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Recipe Courtesy of
Asian Food Network

Baked Potato Rounds

Delicious and easy, great for an afternoon snack
  • Easy
  • 20 min
  • 20 min
  • 10 min
  • 2 steps
  • 7 Ingredients
  • Easy
  • 2 steps
  • 7 Ingredients
  • 20 min
  • 20 min
  • 10 min

Instructions

  1. Fry shrimp

    • Roughly chop the dried shrimp. In a wok, heat up 150ml of vegetable oil and add the dried shrimp. Fry until crispy, then remove and drain. Set aside.


  2. Slice and bake potato rounds

    • Preheat the oven to 220C. Cut the potatoes into 2cm thick slices. Brush or toss the potato slices with 2 tablespoons olive oil or vegetable oil. Season with salt and pepper.
    • Lay them flat on a baking tray and bake for about 20 minutes, flipping over halfway. They should be golden brown and crisp on the edges but still soft within.


Garnish and Serve!

Let the potato slices cool slightly, then top with a dollop of sour cream, the crispy fried dried shrimp and finally, the chopped spring onion.

 

Garnish and Serve!

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Ingredients
  • Serves 4 people
  • 5-6 waxy potatoes (e.g. yukon gold or russet)

  • 2 tbsp vegetable or olive oil

  • 150 ml vegetable oil

  • 1 cup sour cream

  • 1 cup dried shrimp (hae bee) soaked in water for about 20 minutes then drained

  • 4 spring onions (finely chopped)

  • salt & pepper (to season)

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