Crispy Pan-Braised Potatoes
July Seasonal Potatoes: Crispy Braised Potatoes without Sauce Recipe
When you’re out of side dishes, you can always count on reliable and delicious potatoes! These new potatoes, currently in season and wonderfully starchy, have been quickly transformed into a fantastic potato side dish. This recipe results in crispy braised potatoes with no excess sauce, making them perfect as a main side dish or for bento boxes – a truly ‘super delicious’ treat! They are gently seasoned to be savory but not too salty, and not spicy, making them a hit with both kids and adults. The natural nuttiness of the potatoes combines wonderfully with the savory braising liquid, making you want to finish a whole bowl of rice in no time. Let’s make these crispy braised potatoes together now!
Main Ingredients- 1 Potato (medium size)
- 50g Red Onion (about 1/4 of an onion)
- 1 Tbsp Sesame Oil
- Pinch of Sesame Seeds
- A little Cooking Oil
Braising Sauce- 3 Tbsp Soy Sauce
- 1/2 cup Water (100ml)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
- Pinch of Black Pepper
- 3 Tbsp Soy Sauce
- 1/2 cup Water (100ml)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the braised potatoes. Wash the new potatoes thoroughly.
Step 2
You can peel the potatoes or leave the skin on, as you prefer. Cut them into large, bite-sized pieces (about 2-3 cm), without worrying too much about the shape. It’s best not to cut them too small, as they might break apart while cooking.
Step 3
Cut the red onion similarly to the potatoes, in freehand pieces. It adds color and sweetness to the dish.
Step 4
In a bowl, combine the soy sauce, water, minced garlic, oligosaccharide, plum extract, cooking wine, and black pepper. Stir well until there are no lumps to create the braising sauce in advance. Ensuring all ingredients are well mixed will help the potatoes absorb the flavor evenly.
Step 5
Heat a little cooking oil in a pan over medium heat. Add the cut potatoes and stir-fry for about 2-3 minutes. Once the edges of the potatoes start to look slightly translucent, pour in the prepared braising sauce and cover the pan with a lid. Reduce the heat to medium-low and let it simmer for 3 to 5 minutes, covered, to cook the potatoes through. Keep an eye on them to prevent burning.
Step 6
Once the potatoes are somewhat cooked, remove the lid and stir the potatoes with a spatula to help them absorb the sauce as it reduces. The potatoes will start to look glossy as the liquid thickens.
Step 7
When the sauce has mostly been absorbed by the potatoes and is just coating them, add the sliced red onion. Stir and cook for another 1-2 minutes, just until the onions are slightly tender. Avoid overcooking the onions, as they can become mushy; a slight crispness is preferable.
Step 8
Turn off the heat and add 1 tablespoon of sesame oil and a pinch of sesame seeds. This will add a wonderful nutty aroma.
Step 9
With the heat off, give the potatoes one final stir to ensure the sauce coats them evenly. Your delicious crispy braised potatoes are now ready!
Step 10
Here you have it – a quick and easy summer potato side dish, braised until crispy without excess sauce! For an extra touch of visual appeal, sprinkle a few more black sesame seeds on top. These braised potatoes are perfect with rice, so be sure to give them a try!
