Delicious Braised Potatoes: Crispy Outside, Tender Inside Recipe
Flavorful Braised Potatoes Without Meat – A True Rice Thief!
Our ‘Braised Potatoes’ recipe delivers a delightful crispy exterior and a tender, melt-in-your-mouth interior, making it a universally loved side dish. It’s affectionately called a ‘rice thief’ because its deep, savory flavor is so addictive it compels you to eat more rice, even without any meat! This recipe offers a delightful option for those mindful of their diet, with a slightly adapted frying technique and a rich, flavorful glaze. You’ll find it surprisingly simple to create a truly impressive dish at home.
Main Ingredients- 600g potatoes
- 1/2 stalk green onion
- 4 Cheongyang peppers (or hot green peppers)
- 1 handful dried chili peppers
Seasoning Ingredients- 1kg cooking oil (for frying)
- 1 Tbsp cooking wine (mirin or sake)
- 2 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 Tbsp sugar
- 3 bay leaves
- 20g whole peppercorns
- 1 tsp MSG (or umami seasoning)
- 1 Tbsp SsangNodu Sauce (or a soy sauce-based sauce)
- Pinch of ground black pepper
- 1kg cooking oil (for frying)
- 1 Tbsp cooking wine (mirin or sake)
- 2 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 Tbsp sugar
- 3 bay leaves
- 20g whole peppercorns
- 1 tsp MSG (or umami seasoning)
- 1 Tbsp SsangNodu Sauce (or a soy sauce-based sauce)
- Pinch of ground black pepper
Cooking Instructions
Step 1
Begin by peeling the potatoes thoroughly. While you can cook them with the skin on, peeling them offers a cleaner texture. Ensure all skin is removed.
Step 2
Slice the peeled potatoes diagonally into bite-sized pieces, about 1.5cm thick. Place the sliced potatoes in cold water and let them soak to remove excess starch. Adding about 1/2 tablespoon of vinegar to the water will help prevent the potatoes from discoloring and maintain their crispness.
Step 3
Drain the potatoes thoroughly. Heat the cooking oil to approximately 140-150°C (285-300°F). Carefully add the potatoes to the hot oil and fry them until they turn a nice golden brown. For a ‘crispy outside, tender inside’ texture, fry them first at a slightly lower temperature to cook through, then increase the heat briefly at the end to crisp up the exterior. This method achieves a wonderful texture without a heavy batter.
Step 4
Once the potatoes are golden and crispy, remove them from the oil using a slotted spoon and drain them well on a wire rack or paper towels. This step is crucial to prevent the braised dish from becoming too oily.
Step 5
Now, let’s prepare the braising liquid. In a pan, add a small amount of cooking oil over low heat. Add the dried chili peppers first and let them infuse their aroma into the oil, being careful not to burn them. Once fragrant, add the sliced green onion and garlic slices and sauté until fragrant.
Step 6
As the aromatics become fragrant, add the soy sauce (2 Tbsp), oyster sauce (1 tsp), and cooking wine (1 Tbsp). Stir and cook for a moment to deepen the flavors. Then, add the fried potatoes to the pan and gently toss them to coat evenly with the seasoning mixture.
Step 7
Pour in the broth or water (about 4 ladles), SsangNodu Sauce (1 Tbsp), sugar (1 Tbsp), MSG (1 tsp), bay leaves (3), whole peppercorns (20g), and a pinch of ground black pepper. Stir everything together to combine. The bay leaves and whole peppercorns help to eliminate any gamey odors and add depth to the flavor.
Step 8
Reduce the heat to low, cover the pan, and let the potatoes simmer gently until they have absorbed the flavors of the sauce. Stir occasionally to prevent sticking. This should take about 10-15 minutes.
Step 9
When the sauce has reduced significantly and the potatoes are well-coated, remove the lid. Continue to cook, uncovered, allowing any remaining liquid to evaporate until the sauce is nearly dry and clings to the potatoes.
Step 10
Finally, turn the heat up to medium-high. Stir-fry the potatoes briskly for a minute or two, allowing the sauce to caramelize slightly and coat the potatoes beautifully. This final step ensures a glossy finish and intensifies the flavor. If using fresh chili peppers, you can add them during this final stir-fry stage for a spicy kick.
Step 11
Transfer the finished braised potatoes to a serving dish. Your delicious and visually appealing ‘rice thief’ braised potatoes are ready to be enjoyed with a bowl of hot rice!
