Ingredients
Equipment
Method
- On a cutting board, use a chef’s knife to cut the baby Yukon gold potatoes in half for even cooking.1 lb baby Yukon gold potatoes
- Heat the neutral oil in a nonstick skillet over medium heat. Place the halved potatoes cut-side down and cook undisturbed for 4–5 minutes until deep golden brown.1 tbsp neutral oil, 1 lb baby Yukon gold potatoes
- In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, sesame oil, and chili flakes until fully dissolved.3 tbsp low-sodium soy sauce, 2 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp minced garlic, 1 tsp toasted sesame oil, 1/2 tsp chili flakes
- Pour the glaze into the skillet with the browned potatoes. Toss gently with a wooden spoon to coat. Reduce heat to low, cover, and simmer for 12–15 minutes until fork-tender.
- Remove the lid, stir in toasted sesame seeds, and cook uncovered for 1 minute until the glaze thickens and clings. Garnish with sliced green onions and serve hot.1 tbsp toasted sesame seeds, 2 tbsp sliced green onions
Notes
Let the glaze thicken until it clings to the potatoes — patience pays off. Add a dab of butter during the final simmer for even more richness. For a spicy upgrade, stir in chili crisp instead of flakes.
This recipe is an independent creation and is not affiliated with or endorsed by any brand.
