Korean Potatoes recipe

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Ingredients

2 tablespoons vegetable oil
1 ½ pounds baby potatoes, cut into quarters
½ cup water
2 ½ tablespoons low-sodium soy sauce
2 tablespoons ketchup
2 tablespoons corn syrup
1 ½ tablespoons white sugar
1 tablespoon minced garlic
⅛ teaspoon red pepper flakes
1 teaspoon sesame seeds

Nutrition Info

258.8 calories
carbohydrate: 46 g
cholesterol: : -
fat: 7.4 g
fiber: 4 g
protein: 4.4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 433.5 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a wok over medium-high heat. Add potatoes, stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.

  2. While potatoes are cooking, mix water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes together in a bowl.

  3. Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

Recipe Yield

4 servings

Recipe Note

Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish.

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