Sweet and Salty Candied Potatoes
Easy Homemade Candied Potato Recipe
A delightful recipe for sweet and salty candied potatoes. These make a perfect snack for kids or a savory side dish for adults.
Ingredients- 6-7 medium potatoes
- 1.5 – 2 tsp salt
- 1/3 cup sugar (part 1, approx. 70g)
- 1/3 cup sugar (part 2, approx. 70g)
- Parsley flakes (optional)
Cooking Instructions
Step 1
First, it’s crucial to wash the potatoes thoroughly. Scrub them under running water with the skin on to remove any dirt. Make sure to cut out any eyes or sprouts, as they can contain toxins. If your potatoes are very large, cutting them in half will help them cook faster.
Step 2
Place the cleaned potatoes in a pot. Add enough water to cover about half of the potatoes. Now, add 1.5 to 2 teaspoons of salt and 1/3 cup of sugar (measured using a standard Korean paper cup, approximately 70g) for the first sugar addition. Bring this to a boil over high heat. The salt will season the potatoes, and the initial sugar will provide a foundational sweetness.
Step 3
Once the water comes to a rolling boil, reduce the heat to medium-low. To ensure the potatoes cook evenly and absorb the flavors, gently shake the pot or carefully turn the potatoes with a chopstick occasionally. This helps the seasoning penetrate throughout.
Step 4
After simmering for about 15 minutes, you’ll notice that much of the water has evaporated. To check for doneness, pierce a potato with a chopstick; it should go in smoothly. If the potatoes aren’t quite tender but the liquid has reduced significantly, add a little more water and continue to cook until they are fully tender. (Note: Cooking time can vary depending on potato size. Smaller potatoes will cook faster, so adjust accordingly.)
Step 5
Once the potatoes are cooked through, add the remaining 1/3 cup of sugar (part 2). This second addition of sugar will help create a lovely caramelized coating on the potatoes.
Step 6
Now, increase the heat to between medium and high. Stir and cook until the liquid has reduced and coats the potatoes, giving them a glossy sheen. This step allows the sugar to caramelize and stick to the potatoes, transforming them into delicious candied potatoes, similar to store-bought versions!
Step 7
I cut a candied potato in half and blew on it to cool before taking a bite. Since I cooked them with the skin on, they weren’t as overwhelmingly sweet as I expected, and the balance between the potato’s natural flavor and the sugar was pleasant. However, I did notice that the seasoning didn’t fully penetrate to the inside, making it feel slightly separate. For my next attempt, I might try peeling the potatoes and adjusting the sugar quantity. If you desire a deeper savory note, consider adding about 1/2 teaspoon of soy sauce in the final cooking stage.
