These potatoes are garlicky, nutty and slightly tangy which is exactly what a Filipino adobo is all about. Traditionally Filipino adobo is made with chicken or pork. I wanted to put my modern spin on this classic Filipino adobo flavor by adding it to a staple vegetable like the potato. This dish will go well alongside any roasted protein or if you’re feeling adventurous try making a Filipino dish.
10-12 small Cerisa potatoes
Half head of garlic 6-7 (cloves separated)
2-3 garlic thinly sliced
1.5 tbsp soy sauce
2 tsp cane vinegar
1 tsp sugar
2 bay leaves
1/4 tsp black pepper
1 tbsp olive oil
Cilantro or parsley for garnish
Preheat oven to 400 degrees.
Slice the Cerise potatoes into halves and place in a medium size mixing bowl.
To the potatoes add 1 tbsp olive oil, 1.5 tbsp soy sauce, 2 tsp cane vinegar, 1 tsp sugar, 2 bay leaves, whole garlic cloves and 1/4 tsp freshly black pepper. ** if you don’t have cane vinegar, regular vinegar will be just fine. Mix till well combined.
Transfer the potatoes to a cast iron skillet or a baking dish.
Bake in the oven uncovered for 40-50 mins until the potatoes are tender and caramelized around the edges. Mix the potatoes every 15 mins to ensure even coating of the adobo sauce.
While the potatoes are roasting, thinly slice 2-3 large cloves of garlic. Fry in a small fry pan until the garlic is golden brown, make sure not to overcook or they will be bitter. Remove from oil and drain excess oil on a paper towel, set aside.
Once the potatoes are done cooking, remove the bay leaves. Garnish with the garlic chips and cilantro leaves. Serve in the cast iron skillet for a nice presentation or transfer to a serving platter.
