Jaga Bata

Tender flesh with slightly wrinkled skin. Brown butter combines with soy sauce to create a glossy brown glaze that coats every piece.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 199
• Protein: 4 g
• Carbs: 25 g
• Fat: 8 g

Ingredients

• 600 g Potato ( peeled and cut into wedges )
• 40 g Minimum butter sweet ( cubed )
• 2 tbsp soy sauce
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground optional

Instructions

1. Cooking the tubers

   Place the potato wedges in a steamer basket. Steam until the center is tender: a knife tip should sink in without any resistance.

2. Sautéing and glazing

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. To reheat, pan-fry with a drop of water to loosen the glaze.