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!
And you know how much I love my Little Potatoes. These little babies offer a side of nutrition in every serving! They have potassium, iron, fiber and Vitamin C (yes! Vitamin C!) in every serving!
WHAT YOU’LL NEED:
Little Potatoes Dynamic Duo
oil
water
lite soy sauce
corn syrup
sugar
ketchup
garlic
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!
Enjoy!
STICKY POTATOES
Ingredients
- 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
- 1Â tsp roasted sesame seeds
Instructions
- 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.
- Serve!
Video
Nutrition
CRAVING MORE? GIVE THESE A TRY!
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TEX MEX RANCH POTATOES
yummy
Hope you love them!
I must say this a unique way of making a potato based dish! loved it
I love your recipe! Will definitely try it out, very intrigued. Pinned.
Amazing glaze! Tastes like a particularly good Chinese sauce. Tried it with chicken as suggested and it’s now a firm favourite!
Wondering if it has to be Little Potatoes or if I can use any kind of potatoes cut to size?
Yes, it can be any potato that is cut to size. You want a potato that will hold up to the cooking process though. 🙂
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
Very good! I added a tbsp of teriyaki and 2 of ginger, holy crap that’s good!
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.
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! 🙂