Spicy and Sweet Braised Baby Potatoes
Spicy and Sweet Braised Baby Potatoes
Spicy Braised Baby Potatoes: A Must-Try Dish!
During potato season, braised baby potatoes are an essential dish. This time, we’ve made them with a spicy kick! This recipe offers a delightful balance of sweet and spicy flavors with a wonderfully chewy texture, making it a perfect side dish for any meal. Follow these detailed steps and tips for an easy and delicious result.
Main Ingredients- 1 pack baby potatoes (approx. 500g)
- 1 Cheongyang chili pepper
- 3 stalks scallions
- 1 Tbsp black sesame seeds
Braised Baby Potato Seasoning- 4 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 4 Tbsp water
- 4 Tbsp corn syrup (or honey)
- 4 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 4 Tbsp water
- 4 Tbsp corn syrup (or honey)
Cooking Instructions
Step 1
Introducing our delicious braised baby potatoes, featuring a perfect blend of spicy and sweet flavors. They are an absolute champion side dish for rice!
Step 2
Wash the baby potatoes thoroughly under running water. Use a clean vegetable brush or an old toothbrush to gently scrub away all the dirt and soil from the surface. This step is crucial for ensuring your braised potatoes look clean and appetizing after cooking.
Step 3
Place the cleaned baby potatoes in a pot and add enough water to cover them. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15 minutes, or until they are tender and easily pierced with a fork. They should be soft but still hold their shape.
Step 4
Once cooked, drain the baby potatoes and let them cool slightly for a few minutes. Be careful when handling them while they are still hot, as the skins can peel off easily and the shape might be compromised.
Step 5
While the potatoes are cooking, prepare the seasoning. In a bowl, combine soy sauce, cooking wine (or mirin), red pepper flakes, minced garlic, and water. Mix well until fully incorporated. Finely chop the Cheongyang chili pepper (removing seeds if you prefer less heat) and slice the scallions. Having all your ingredients prepped makes the cooking process much smoother.
Step 6
Heat a little cooking oil in a wide pan over medium-low heat. Add the slightly cooled baby potatoes and pan-fry them for about 5 minutes. This step helps to create a slightly firm and chewy texture on the outside of the potatoes, allowing them to absorb the sauce better. Aim for a slightly golden, seared appearance.
Step 7
Pour the prepared seasoning mixture over the potatoes in the pan. Continue to cook over medium-low heat, gently stirring with a spatula to ensure the potatoes are evenly coated with the sauce. Let it simmer and reduce, being careful not to let the sauce burn.
Step 8
As the sauce begins to thicken, add the corn syrup (or honey). The corn syrup will add a glossy finish and a pleasant sweetness that balances the other flavors, resulting in a more delicious braised potato dish. Continue to simmer until the sauce is well-reduced.
Step 9
Finally, add the chopped Cheongyang chili pepper and sliced scallions to the pan. Stir-fry for another minute or so. The chili peppers will add a pleasant spiciness, and the scallions will contribute a fresh aroma, enhancing the overall flavor profile. Cook over medium-low heat to preserve the fresh taste of the vegetables.
Step 10
Once the sauce has thickened and coated the potatoes beautifully, just before turning off the heat, sprinkle in the black sesame seeds and give it a final gentle stir. This adds a nutty flavor and a beautiful garnish.
Step 11
And there you have it! Your spicy and sweet braised baby potatoes are ready. This is a side dish that will have you reaching for seconds (and maybe even thirds) of rice!
Step 12
Enjoy a satisfying and delicious meal tonight with these irresistible braised baby potatoes. They’re a guaranteed hit with the whole family!
