Sticky Potatoes (also called Sweet & Sour Potatoes) have the most thick and delicious glaze and the potatoes come out so tender and yummy!
This is a sponsored conversation written by me on behalf of The Little Potato Company. The opinions and text are all mine.
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. Now, I did add a touch of ketchup to my recipe. I think it adds just that extra little pop of flavor to these. 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!
VIDEO INCLUDED BELOW:
I am so tickled with how well this recipe turned out! Sometimes it’s hard to think of new twists to the same ole side dishes but this one took it to the next level and the bonus? I didn’t dirty a bunch of dishes! This is all done in one pot!! Woot!
WHAT YOU’LL NEED:
Little Potatoes Dynamic Duo
lite soy sauce
roasted sesame seeds
HOW TO MAKE STICKY POTATOES (STEP-BY-STEP):
Heat up 2 tbsp 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.
Cook’s Note: 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 browned diced chicken!
- 1 1.5 lb bag Little Potatoes sliced in quarters
- 2 tbsp oil
- ½ cup water
- 2½ tbsp lite soy sauce
- 2 tbsp corn syrup
- 1½ tbsp sugar
- 1 tbsp ketchup
- 1 tbsp minced garlic
- 1 tsp roasted sesame seeds
- Heat up 2 tbsp 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.