Jaga Bata
30 min
total
4
people
199
calories per serving
Ingredients
4 people
- 600 gPotato (peeled and cut into wedges)
- 40 gUnsalted butter (cubed)
- 2 tbspsoy sauce
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender flesh with slightly wrinkled skin. Brown butter combines with soy sauce to create a glossy brown glaze that coats every piece.
- 1
Place the potato wedges in a steamer basket. Steam until the center is tender: a knife tip should sink in without any resistance.
- 2
Heat butter in a pan. When it starts to foam and smell nutty, toss in the potatoes. Stir vigorously. Pour in the soy sauce: it should reduce instantly to coat the potatoes in a brown film.
Frequently asked questions
How do you get this dish right?
- Do not overcook during steaming: the potato must stay intact when pan-frying.
- Wait for the butter to be fully foamy before adding soy sauce to get that characteristic nutty aroma.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To reheat, pan-fry with a drop of water to loosen the glaze.
4.6
16 reviews
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