Sweet and Savory Braised Baby Potatoes
How to Make Delicious Braised Baby Potatoes: A Perfect Side Dish!
Discover the secrets to making perfectly braised baby potatoes, a savory and slightly sweet side dish that’s incredibly addictive. This recipe is ideal for both kids and adults and makes a fantastic addition to your meal prep repertoire.
Main Ingredients
- About 30 baby potatoes
- Water, as needed
- 1 piece of dried kelp (kombu) (optional)
- 2 Tbsp vinegar
Braising Sauce
- 1/2 cup water (approx. 100ml)
- 8 Tbsp soy sauce
- 4 Tbsp sugar
- 6 Tbsp corn syrup or rice syrup
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
- 1/2 cup water (approx. 100ml)
- 8 Tbsp soy sauce
- 4 Tbsp sugar
- 6 Tbsp corn syrup or rice syrup
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, check the condition of your baby potatoes. If there are any sprouted eyes, carefully trim them away with a knife.
Step 2
Thoroughly wash the baby potatoes. Cooking them with the skin on makes them more delicious and nutritious! Rinse them several times under running water, then soak them in water and scrub them diligently with a brush or similar tool to remove any dirt or debris.
Step 3
Place the washed baby potatoes and water in a pot, add 2 tablespoons of vinegar, and boil them. This method, popularized on a TV show, is said to help sterilize the skin and remove the slightly bitter taste characteristic of potatoes, making them more palatable. Boil for about 10-15 minutes after the water starts boiling. Cook them until they are tender but still have a slight bite, not fully cooked through. Overcooking them at this stage can cause them to break apart during the braising process.
Step 4
Once parboiled, drain the potatoes and rinse them once more under cold running water to cool them down. This step helps to firm up the potato skins, ensuring they maintain their shape during the braising.
Step 5
Now, let’s prepare the delicious braising sauce. In a pot, combine 1/2 cup water, 8 tablespoons soy sauce, 4 tablespoons sugar, 5 tablespoons corn syrup (or rice syrup), and 1 tablespoon sesame oil. Mix well. Tip: You can adjust the amount of sugar and soy sauce to your preference for sweetness and saltiness. For added umami, I’m adding a piece of dried kelp (kombu) to simmer with the potatoes; you can omit this if you don’t have it.
Step 6
Add the parboiled baby potatoes to the sauce in the pot and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer, allowing the sauce to coat the potatoes evenly. Stir the potatoes occasionally to ensure even cooking.
Step 7
When the sauce has reduced by about half, add the remaining 1 tablespoon of corn syrup (or rice syrup) to give the potatoes a beautiful glaze. Adding it at the end enhances the appetizing shine.
Step 8
Stir well to coat the potatoes evenly with the syrup and continue to simmer until the sauce thickens and glazes the potatoes. Turn off the heat when there’s just a little bit of sauce left at the bottom. Finally, sprinkle with toasted sesame seeds for extra flavor and visual appeal. Enjoy your delicious braised baby potatoes with a bowl of warm rice!
