KOREAN-STYLE STICKY POTATOES (+Video)

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.

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KOREAN STICKY POTATOES

Sticky Potatoes (also called Sweet & Sour Potatoes) have the most thick and delicious glaze and the potatoes come out so tender and yummy!

5 from 8 votes

Print Pin Rate

Course: Side Dish

Cuisine: American, Korean

Keyword: Korean Sticky Potatoes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 258kcal

Author: Brandie @ The Country Cook

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

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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!

Nutrition

Calories: 258kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Sodium: 686mg | Potassium: 753mg | Fiber: 3g | Sugar: 15g | Vitamin A: 20IU | Vitamin C: 34.2mg | Calcium: 29mg | Iron: 1.7mg

Nutritional Disclaimer

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