Sticky Potatoes (also called Sweet & Sour Potatoes) have the most thick and delicious glaze and the potatoes come out so tender and yummy!.
KOREAN-STYLE STICKY POTATOES
I'm calling these delicious morsels from heaven 'Sticky Potatoes' but you could actually call them Sweet & Sour Potatoes or Sesame Potatoes or whatever you'd like. I got the idea from a Korean side dish that utilizes similar ingredients. When you go out for a Korean meal, you usually get tons of little side dishes and these glazed potatoes are one of them. It's so good! And it's that sticky glaze that takes them over the top. 
TIPS FOR MAKING THESE STICKY POTATOES:
- The key to this potato dish is to make sure they get nice and brown before adding the glaze ingredients. It just adds a whole bunch of flavor!
- Give these potatoes time to simmer in the sauce. The longer they simmer, the thicker and stickier the glaze will get.
- This glaze is perfect with chicken too! If you love Sesame Chicken at your favorite Asian restaurant then you should definitely try this glaze over over cooked chicken!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
baby potatoes
oil
water
lite soy sauce
corn syrup
sugar
ketchup
garlic
roasted sesame seeds
HOW TO MAKE STICKY POTATOES (STEP-BY-STEP):
Heat up 2 tablespoon oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until half cooked and lightly seared on all sides. Drain any excess oil.
Then add the water, soy, corn syrup, sugar, ketchup and garlic. 
Simmer for 6-8 minutes until potatoes are cooked and the sauce thickens and is no longer runny. 
Sprinkle with sesame seeds and toss to coat.
CRAVING MORE RECIPES? GIVE THESE A TRY!
CROCK POT CREAMY HERBED FINGERLING POTATOES
FUNERAL POTATOES
HULI HULI CHICKEN
CROCK POT MISSISSIPPI PORK ROAST
STEAK & POTATO HOBO PACKETS
TEX MEX RANCH POTATOES
BAKED TERIYAKI SALMON
GRILLED CHICKEN TERIYAKI SKEWERS
KOREAN STICKY POTATOES
Ingredients
- 1.5 lb baby potatoes sliced in quarters
- 2 tablespoon oil
- ½ cup water
- 2½ tablespoon lite soy sauce
- 2 tablespoon corn syrup
- 1½ tablespoon sugar
- 1 tablespoon ketchup
- 1 tablespoon minced garlic
- 1 teaspoon roasted sesame seeds
Instructions
- Heat up 2 tablespoon oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until half cooked and lightly seared on all sides. Drain any excess oil.
- Then add the water, soy, corn syrup, sugar, ketchup and garlic and simmer for 6-8 minutes until potatoes are cooked and the sauce thickens and is no longer runny.
- Sprinkle with sesame seeds and toss to coat.
- Serve!
Video
Notes
- The key to this potato dish is to make sure they get nice and brown before adding the glaze ingredients. It just adds a whole bunch of flavor!
- Give these potatoes time to simmer in the sauce. The longer they simmer, the thicker and stickier the glaze will get.
- This glaze is perfect with chicken too! If you love Sesame Chicken at your favorite Asian restaurant then you should definitely try this glaze over over cooked chicken!
Jodi
I’m going to make these tonight with Teriyaki slow cooker pork loin. I’m going to make and serve immediately, but do you know if they keep over night? Thank you.
Brandie @ The Country Cook
Hi Jodi - that's a good question. I really am not sure. I'm leaning towards no but honestly, I've never tried reheating them before. If you try it out, please let me know! 🙂
Josh
Very good! I added a tbsp of teriyaki and 2 of ginger, holy crap that's good!
Linda
Cooked and enjoyed a couple bites of these tonight. Made this dish for a pot luck. I’ll defini make this for other occasions! Thank you
Bex
Amazing glaze! Tastes like a particularly good Chinese sauce. Tried it with chicken as suggested and it's now a firm favourite!
Megan
Wondering if it has to be Little Potatoes or if I can use any kind of potatoes cut to size?
Brandie @ The Country Cook
Yes, it can be any potato that is cut to size. You want a potato that will hold up to the cooking process though. 🙂
Milena
I love your recipe! Will definitely try it out, very intrigued. Pinned.
Kirti Yadav
I must say this a unique way of making a potato based dish! loved it
Debbie ingram
yummy
Brandie @ The Country Cook
Hope you love them!