Chewy and Delicious Braised Baby Potatoes Recipe
Sweet and Savory Braised Baby Potatoes: A Perfectly Chewy Side Dish Made with Time and Care
Introducing braised baby potatoes, perfected with a chewy texture and a delightful sweet and savory flavor achieved through patient simmering. This exquisite side dish, with its appealing appearance and satisfying texture, truly comes to life only after being slowly cooked over low heat for an extended period. Invest your time and effort, and you’ll be rewarded with an outstanding batch of braised baby potatoes. Make this delicious dish at home!
Ingredients
- 1.8kg baby potatoes
- 350ml soy sauce (jin ganjang)
- 300ml oligosaccharide
- 1300ml water
- 4 Tbsp cooking oil
Cooking Instructions
Step 1
First, it’s crucial to clean the baby potatoes thoroughly. Scrub them under running water with a brush or your hands to remove all the dirt.
Step 2
After washing, soak the baby potatoes in cold water for over 6 hours, or preferably overnight. This step is essential for effectively removing any bitter taste from the potatoes.
Step 3
While the potatoes are soaking, change the water several times to ensure the bitter taste is completely leached out. Soaking for more than 6 hours is recommended for the best results.
Step 4
Drain the potatoes and place them in a pot. Considering the sauce will reduce, initially add just enough water to cover the potatoes. Bring to a boil over high heat to cook the potatoes.
Step 5
Check if the potatoes are cooked by piercing them with a chopstick; they should be tender. Once cooked, pour in 350ml of soy sauce.
Step 6
After adding the soy sauce, add 4 tablespoons of cooking oil. The oil will help give the braised potatoes a beautiful sheen.
Step 7
Add an additional 1300ml of water, ensuring the potatoes are submerged. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 40 minutes.
Step 8
After simmering for 40 minutes, add 150ml of oligosaccharide. Bring the mixture back to a boil over high heat.
Step 9
Once boiling, reduce the heat back to low and continue to simmer for another 40 minutes. This slow cooking process allows the flavors to deeply penetrate the potatoes.
Step 10
Add the remaining 150ml of oligosaccharide and continue to cook. In the final stage, increase the heat to high to reduce the sauce until it thickens. Stir constantly to prevent burning.
Step 11
When the potatoes are glossy and the sauce has thickened to your liking, turn off the heat. Your delicious braised baby potatoes are ready to be enjoyed as a perfect side dish with rice!
