Indestructible Braised Potatoes
The Ultimate No-Fail Braised Potato Recipe for Perfect Texture
Tired of potato dishes that easily fall apart or are mushy and difficult to cook? This recipe guarantees braised potatoes that hold their shape perfectly! Learn how to achieve a delightfully chewy exterior and a tender interior that’s never mushy. This is the ultimate side dish for any meal.
Main Ingredients- 3 medium potatoes
- 1/2 medium onion
- 3 Cheongyang peppers (Korean chili peppers)
Cooking Instructions
Step 1
Wash the potatoes thoroughly and cut them into large, bite-sized pieces, about 2-3cm cubes, ensuring they are not too small to prevent breaking. Slice the onion into similar-sized pieces. Finely chop the Cheongyang peppers, removing the seeds if you prefer less heat. (Leave the seeds in if you enjoy spicy food.)
Step 2
Place the cut potatoes in a bowl, cover them with water, and add about 1/2 Tbsp of salt. Let them soak for 1 hour. This process draws out excess starch and firms up the potatoes, which is crucial for preventing them from breaking apart during cooking.
Step 3
Drain the potatoes completely from the salt water. Transfer them to a pot and add enough water to come halfway up the potatoes. Bring to a simmer over medium heat and cook until the potatoes are about 70% done – they should be tender but still firm to the touch. (They should yield slightly when pierced with a chopstick.)
Step 4
Remove the potatoes from the pot and drain them well. Clean the pot or use a separate pan. Add 1-2 Tbsp of cooking oil to the pan and heat over medium heat. Add the partially cooked potatoes and stir-fry until their surface is lightly golden brown. This step helps to evaporate moisture, resulting in a chewier texture.
Step 5
Once the potatoes are lightly browned, add the cooking wine (3 Tbsp), soy sauce (2 Tbsp), and rice syrup (or corn syrup, 3 Tbsp). Stir well to coat the potatoes, allowing them to simmer and absorb the sauce. As the sauce begins to thicken, add the sliced onion and chopped Cheongyang peppers, and continue to stir-fry.
Step 6
Finally, add the minced garlic (1 Tbsp) and oyster sauce (1 Tbsp). Stir everything together and let it simmer until the sauce is glossy and coats the potatoes nicely. Just before serving, sprinkle in a pinch of black pepper, toasted sesame seeds, and a drizzle of sesame oil. Mix gently to combine. Your delicious, perfectly textured braised potatoes are ready! (Adjust with salt if needed.)
