These sticky soy braised potatoes are sweet, salty and garlicky. Crisped up first, then simmered till they soak up all the saucy goodness. Perfect on the side of your roast beef or lamb, or just eaten straight out of the pan.
Category
Dinner
Servings
4
Prep time
5 minutes
Cook time
40 minutes
These sticky soy braised potatoes are sweet, salty and garlicky. Crisped up first, then simmered till they soak up all the saucy goodness. Perfect on the side of your roast beef or lamb, or just eaten straight out of the pan.
Ingredients
- 1kg baby red potatoes, halved
- 2 tbsp olive oil or lard
- sea salt, to season
- 5 cloves garlic, finely grated
- ⅓ cup soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1 cup (250ml) chicken stock
- 2 tbsp honey
- 2 tsp toasted sesame seeds
- 2 tsp sesame oil
- 2 spring onions, white and green part separated, thinly sliced
Directions
Heat oil or lard in a large frying pan on medium-high heat.
- Add potatoes and season with salt. Cook potatoes, tossing regularly, for 10-15 minutes, until golden and crisp.
- Stir in garlic, soy, vinegar, sugar and stock, bring to a boil then reduce heat to a simmer.
- Simmer, covered, for 10 minutes.
- Uncover and stir in honey, sesame seeds and sesame oil, continue to simmer until thickened, basting, about 10 minutes.
- Stir through white part of spring onions, then serve potatoes in a large bowl sprinkled with green part of onions.
