Savory Braised Potatoes (No Water Added)
How to Make Delicious Braised Potatoes Without Water – Perfect for Lunchboxes!
This is a recipe for braised potatoes, made without water, that my mom used to prepare frequently as a lunchbox side dish. It was so delicious that my friends would always steal bites! I have fond memories of this dish.
Main Ingredients- 2 Potatoes
- 1 Carrot
- 1 Red chili pepper
- 1 Green chili pepper (Jalapeno or similar)
- 10 cloves Garlic
- 2 Tbsp Cooking oil
Seasoning- 2 Tbsp Soy sauce (for soup and stew)
- 1 Tbsp Oyster sauce
- 1 Tbsp Cooking wine (Mirin)
- 2 Tbsp Oligosaccharide (or corn syrup/honey)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 2 Tbsp Soy sauce (for soup and stew)
- 1 Tbsp Oyster sauce
- 1 Tbsp Cooking wine (Mirin)
- 2 Tbsp Oligosaccharide (or corn syrup/honey)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Here are all the ingredients prepared for making delicious braised potatoes. Please make it with fresh ingredients and care.
Step 2
Peel the potatoes and rinse them thoroughly. Cut them into approximately 2cm cubes. Soak the cubed potatoes in cold water for about 10 minutes to remove excess starch from the surface. This helps prevent the potatoes from breaking apart during cooking and allows them to absorb the sauce better. After soaking, drain the potatoes well in a colander to remove all excess water.
Step 3
Dice the carrot into pieces slightly smaller than the potato cubes. Wash the red chili pepper, remove the stem, and slice it diagonally about 0.5cm thick. The chili peppers add a nice color to the dish.
Step 4
In a bowl, combine all the seasoning ingredients: 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp cooking wine, and 2 Tbsp oligosaccharide. Mix them well to create the sauce. Adding oyster sauce enhances the umami flavor, making the dish much tastier.
Step 5
Peel and clean the whole garlic cloves. I’m using pre-frozen green chili peppers. If you are using fresh green chilies, slice them diagonally. Feel free to add more if you prefer a spicier taste.
Step 6
Now, let’s start braising the potatoes. Heat a pan over medium-low heat and add 2 Tbsp of cooking oil.
Step 7
Add the cubed potatoes and carrots to the heated pan. Be careful to prevent them from sticking to the pan as you stir-fry them lightly.
Step 8
After adding the potatoes and carrots, cover the pan with a lid and cook over medium-low heat for about 2 minutes. This allows the vegetables to heat evenly and become more tender.
Step 9
After 2 minutes, remove the lid and stir the vegetables. Then, add the whole garlic cloves, cover the pan again with the lid, and cook for another 2 minutes. Cooking the garlic along with the potatoes adds a wonderful aroma.
Step 10
Stir the vegetables once more. Then, carefully take out a piece of potato and check its doneness. When it’s still slightly firm to a fork (not fully cooked), it’s the perfect time to add the sauce. Adding the sauce at this stage ensures the potatoes absorb the flavor without falling apart.
Step 11
Pour all the prepared sauce into the pan. Then, increase the heat to high. This helps the sauce quickly coat and penetrate the vegetables.
Step 12
Once the sauce has almost completely reduced and is glossy, add the sliced red and green chili peppers. Quickly toss them in the sauce for a few seconds, then immediately turn off the heat. It’s best not to overcook the chilies to maintain their crisp texture and fresh aroma. Finish by stirring in the sesame oil and toasted sesame seeds.
Step 13
Voila! Your delicious braised potatoes, made without water, are ready! The potatoes are deeply infused with the savory and sweet sauce, making them incredibly flavorful. The tender whole garlic cloves are also wonderfully chewy and delicious. Since there’s no excess liquid, this dish is perfect for packing in lunchboxes as it won’t make them soggy. These braised potatoes taste great even when cold, so be sure to try making them!
