AKA Korean Sweet glazed potatoes.
Cut potatoes in half rinse and dry.
In a large cast iron pan or dutch oven add three tablespoons on oil. Add potatoes cut side down in a single layer. Cook over medium-high heat until potatoes are golden brown.
(if you prefer you can roast the potatoes in the oven.)
Drain off some of the oil
Lower heat to low and add soy mixture. Stir to combine, cover and cook until, tender.
Remove cover and increase heat to high. Stir constantly until liquid has reduced to a caramel like glaze.
Remove from heat add sesame oil and sesame seeds and serve.
- 3 tablespoons (45ml) soy sauce
- 3 tablespoons (45ml) water
- 2 tablespoons (30g) sugar
- 1 teaspoon (5ml) fish sauce
- 1 medium clove garlic (5g), finely grated
- 2 tablespoons (30ml) vegetable oil
- 10 ounces (285g) small Yukon Gold potatoes, rinsed and halved (see note)
- 1 tablespoon (15ml) toasted sesame oil (optional)
- 1 tablespoon (6g) toasted sesame seeds (optional)
- chopped green onion or chives for garnish (optional)
Cut potatoes in half rinse and dry.
In a large cast iron pan or dutch oven add three tablespoons on oil. Add potatoes cut side down in a single layer. Cook over medium-high heat until potatoes are golden brown.
(if you prefer you can roast the potatoes in the oven.)
Drain off some of the oil
Lower heat to low and add soy mixture. Stir to combine, cover and cook until, tender.
Remove cover and increase heat to high. Stir constantly until liquid has reduced to a caramel like glaze.
Remove from heat add sesame oil and sesame seeds and serve.