What could be more tantalising than sweet and sticky baby potatoes braised to absolute perfection? This Korean braised potato side dish is slightly charred and crispy on the outside while soft and warm on the inside.
Give the baby potatoes a wash but don’t scrub the skin too hard. Waxy potatoes have thin skin, and you want it to remain intact.
Place a deep fry pan on medium heat and add 2 tbsp of avocado oil.
Add the baby potatoes and constantly stir or toss for 20-25 minutes.
In a small mixing bowl, add water, soy sauce, rice wine and brown sugar. Mix until well combined.
Add the soy sauce braising sauce to the fry pan. Bring down to a simmer for 15 minutes. Consistently stir the baby potatoes over that time so they don’t stick.
Then add the honey, sesame oil and sesame seeds. Let it simmer for a further 15 minutes. Keep stirring every few minutes.
Once reduced to a slightly thick consistency, place the baby potatoes in a bowl and pour remaining sauce on top.
Serve.
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Notes
If you aren’t able to find baby potatoes, just get any waxy potato you can find. Totally ok if you have to cut them in half or quarters. It will still be delicious!
You can use any vegetable oil for this recipe.
For a vegan option, use maple syrup or organic rice malt syrup instead of honey.
For a gluten free recipe, replace soy sauce with tamari.
You can use any rice wine for this recipe. You can use Korean rice wine (cheongju), Japanese rice wine (mirin) or Chinese rice wine (Shaoxing).
Any sugar will also work, although the brown sugar has a wonderful caramel flavour, which would work best. But if you don’t have any, just regular granulated sugar will work.