Chewy and Delicious Braised Baby Potatoes
How to Make Spicy Braised Baby Potatoes from Altoran Recipe
Introducing a chewy baby potato braising recipe featured on Altoran. Braised with the skin on, these baby potatoes are chewy on the outside and tender on the inside, making them a perfect side dish for rice. Adding chili powder creates a spicy version that’s excellent as a summer side dish to keep in the refrigerator. The secret to chewy braised baby potatoes is to first braise them in corn syrup, which draws out moisture through osmosis, resulting in a wonderfully chewy texture. With this recipe, anyone can make delicious braised baby potatoes without failure. Try making this special Altoran baby potato dish with simple ingredients!
Main Ingredients- 1kg baby potatoes (small size)
- 1 Cheongyang chili pepper
- 1 red chili pepper
Braising Sauce- 1/2 cup (100ml) water
- 1/2 cup (100ml) yellow corn syrup (regular white corn syrup can be substituted)
- 1/2 cup (100ml) cooking wine (mirin)
- 1/2 cup (100ml) soy sauce (jin-ganjang)
- 1.5 Tbsp fine chili powder
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1/2 cup (100ml) water
- 1/2 cup (100ml) yellow corn syrup (regular white corn syrup can be substituted)
- 1/2 cup (100ml) cooking wine (mirin)
- 1/2 cup (100ml) soy sauce (jin-ganjang)
- 1.5 Tbsp fine chili powder
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
For the best texture, it’s recommended to braise baby potatoes with their skin on, which results in a chewy exterior and a tender interior. If the baby potatoes are too large, cut them in half. Since you’ll be braising them with the skin, use a kitchen scrub brush to thoroughly scrub and clean the potatoes without damaging the skin.
Step 2
Place the prepared baby potatoes (1kg) in a pot. Add 1/2 cup (100ml) of water and 1/2 cup (100ml) of yellow corn syrup. (If yellow corn syrup is unavailable, regular white corn syrup can be used. It’s advisable to use yellow corn syrup as oligosaccharides may lose sweetness after boiling.) Once it starts to boil, cover the pot, reduce the heat to medium-low, and simmer for 20 minutes. During this time, occasionally open the lid and gently stir the potatoes to prevent them from sticking to the bottom.
Step 3
While the potatoes are braising, prepare the sauce. In a measuring cup, combine 1/2 cup of soy sauce and 1.5 Tbsp of fine chili powder, and mix well.
Step 4
After 20 minutes, pour the prepared sauce over the baby potatoes and add 1/2 cup of cooking wine. The Altoran recipe uses 4 Tbsp of cooking oil for shine, but here we’ll use 2 Tbsp to achieve a glossy finish without being too oily. Adding enough cooking oil provides a glossy sheen and prevents the potatoes from sticking together. Finally, add 1 Tbsp of sesame oil for a nutty aroma.
Step 5
Remove the seeds from the Cheongyang chili pepper and red chili pepper, then thinly slice them. These will add a beautiful color and a pleasant spicy kick.
Step 6
Once the braising liquid has reduced to a glaze, add the sliced chili peppers. Sprinkle 1 Tbsp of toasted sesame seeds for added nuttiness and to finish.
Step 7
Your spicy and sweet, chewy braised baby potatoes are ready! Enjoy this delicious homemade side dish made with seasonal vegetables.
Step 8
When served, the baby potatoes turned out to be a bit larger than expected. Next time, cutting them in half before braising might make them even easier to enjoy. However, the texture was wonderfully chewy and the sweet and savory balance was excellent.
Step 9
The chewy texture and flavor are far superior to regular braised potatoes. If baby potatoes are available, I’d definitely make this again. I highly recommend trying this special potato dish, spicy braised baby potatoes. They make a great addition to lunchboxes or as a pantry staple side dish.
