Chilli bean crispy potatoes

Ingredients

• 400 g potatoes, cut into wedges
• 1 tbsp Tian Fu chilli bean paste
• 1½ tbsp cooking oil; 1 tsp rice vinegar; 1 tsp sugar
• 1 tbsp water; 1 spring onion, sliced

Method

1. Heat the oven to 220°C conventional / 200°C fan. Toss the wedges with 1 tbsp oil and spread on a tray.
2. Roast for 30–35 minutes, turning once, until tender inside and golden at the edges.
3. Warm the remaining oil, chilli bean paste, vinegar, sugar and water in a pan. Toss through the potatoes and finish with spring onion.