Korean Roasted Potatoes with Garlic and Sesame Recipe
Golden, soft-in-the-middle potatoes roasted in the oven with garlic, soy sauce, and sesame. A simple yet very aromatic side dish that in Korea could easily land on the table next to a bowl of rice and a few small banchan. The flavor is like a cross between classic oven-roasted potatoes and an Asian stir-fry with a salty, nutty twist.
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
Ingredients
- potatoes preferably medium-starchy - 800 g
- garlic - 4 cloves
- soy sauce - 3 tablespoons
- vegetable oil e.g. rapeseed oil - 3 tablespoons
- sesame oil toasted - 1 tablespoon
- honey or maple syrup - 1 tablespoon
- sesame seeds toasted in a dry pan - 1.5 tablespoon
- spring onion for sprinkling - 2 pieces
- pepper to taste
Main Ingredient:
potatoes
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Peel the potatoes and cut them into large cubes or wedges of similar size so they bake evenly. Rinse and dry them thoroughly with a paper towel.
- Finely chop the garlic or press it through a garlic press.
- In a large bowl, mix the soy sauce, vegetable oil, sesame oil, honey, and garlic. Add the potatoes and mix thoroughly with your hands or a spoon so every piece is coated in the marinade.
- Spread the potatoes on the baking tray in a single layer, making sure they don’t overlap. Pour any remaining marinade from the bowl over the potatoes.
- Bake for 30–35 minutes, stirring the potatoes with a spatula after about 15–20 minutes. By the end they should be golden on the outside and soft inside – check with a fork.
- Slice the spring onion into thin rounds. Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring, until they lightly brown and smell nutty.
- Transfer the roasted potatoes to a bowl, sprinkle with sesame seeds and spring onion, gently toss, and serve immediately.
Storage
In fridge:
3 days
Freezing:
No
Przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj w piekarniku lub na patelni, aby odzyskały lekko chrupiącą skórkę; w mikrofalówce będą bardziej miękkie.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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