Filipino-Style Potatoes Adobo


4 people


  • 3 tablespoons olive oil
  • 2 bay leaves
  • 1 large onion, thinly sliced
  • 2 large cloves of garlic, crushed and chopped
  • salt and freshly ground pepper to taste
  • 1 1/2 pounds Yukon Gold or other potatoes, peeled and sliced into 1/4 inch thick rounds
  • 1/4 cup light soy sauce
  • 1/4 cup distilled white vinegar
  • pinch of sugar
  • 2 tablespoons water


Place a large, heavy skillet over medium-high heat.  When it is hot, add the oil.  When the oil is hot, add the bay leaves, onion, and garlic, season with salt and pepper, and stir-fry just until the onion is translucent, about 2 minutes.  Add the potatoes and cook ,stirring often, until they begin to brown, about 5 minutes.
Add the soy, vinegar, sugar, and water.  Stir to combine.  Reduce the heat to low, cover, and simmer 5 minutes, then uncover and stir the potatoes up from the bottom.  Cover and cook until the potatoes are soft and tender, but not mushy, 5-8 minutes.  Serve hot.


From Bangkok to Bali in 30 Minutes, Theresa Volpe Laursen and Byron Laursen, 2003