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We ate at an old establishment in Pasadena the other day called “The Raymond” I wouldn’t rush out to eat there again, but I did like the way they did their potatoes. The idea was great, but it needed the Tastetickler Treatment with more of an “in your face” flavor!

Serves 2
1/2lb baby Yukon potatoes, or even the smaller Pee Wee ones, left unpeeled
3 to 4 tbsp olive oil
salt to taste
1 tsp (or more if you like garlic) finely chopped garlic
1/2 to 1 tsp fresh red chilli, chopped fine
A pinch of sugar
3 tbsp or more soy sauce
1 tbsp sweet chilli sauce
1 tbsp tomato ketchup
1 tbsp toasted white sesame seeds
6 scallions, green and white parts sliced on the diagonal, for garnish

Preheat the oven to 350 F
Parboil the potatoes in salted boiling water for 5 minutes. Drain and tip them into a shallow roasting dish and set aside.
In a medium pan, put in some more olive oil and fry the garlic and chilli for 30 seconds over medium heat.
Add a little salt, sugar, the soy sauce, chilli sauce and tomato ketchup, constantly stirring. Pour this mixture over the potatoes, stirring and coating everything, then add the toasted sesame seeds. Roast for about 15 to 20 minutes, checking after 15 minutes.
When cooked and toasty, remove and garnish them with the scallions, a few more sesame seeds and serve