Soft & Healthy Low-Sodium Sautéed Potatoes
Delicious Low-Sodium Sautéed Potatoes You Can Enjoy Guilt-Free
Searching for a wholesome and nutritious recipe? Introducing our ‘Low-Sodium Sautéed Potatoes,’ perfect for individuals who need to limit salt intake, those on a diet, or anyone aiming to reduce sodium for health reasons. The potatoes are gently sautéed until tender on the inside with a hint of crispness on the outside, beautifully complemented by the subtle heat of chili peppers and the fragrant aroma of green onions. This dish is a delightful side for any meal or a satisfying snack. Plus, it’s a one-pan wonder, making cleanup a breeze!
Main Ingredients
- 1 Potato (approx. 200g)
- 1 Korean Green Chili (Cheongyang pepper)
- 2 Tbsp Olive Oil
- 1/2 Red Chili
- A small bunch of Green Onion (white parts preferred)
Seasoning
- 1 Tbsp Minced Garlic
- 1 Tbsp Low-Sodium Soy Sauce
- 1 tsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds or Sesame Paste
- 1 Tbsp Minced Garlic
- 1 Tbsp Low-Sodium Soy Sauce
- 1 tsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds or Sesame Paste
Cooking Instructions
Step 1
First, peel the potato and cut it into thick julienne strips, about 0.5cm thick. Cutting them a bit thicker prevents them from breaking apart too easily during sautéing, which helps maintain a pleasant texture. Rinse the cut potato strips gently in cold water to remove excess starch, then drain them thoroughly in a colander. Ensuring the potatoes are dry will prevent oil splatter and keep them from becoming soggy.
Step 2
To add a touch of spiciness and color, finely julienne the Korean green chili (removing seeds) and the red chili. Slice the green onion, focusing on the white parts, into similar lengths as the chili peppers. Slicing all vegetables to a uniform size ensures they cook evenly, leading to a more balanced flavor profile.
Step 3
Let’s begin cooking! Heat a pan over medium heat and add 2 tablespoons of olive oil. Add 1 tablespoon of minced garlic and sauté until fragrant, about 2-3 minutes, making sure it doesn’t burn. Sautéing the garlic first infuses the olive oil with its aroma, adding depth to the dish.
Step 4
Once the garlic starts to turn golden, add the drained potato strips to the pan. Sauté for about 2-3 minutes, allowing the surface of the potatoes to become slightly translucent. It’s important to maintain medium heat during this step to prevent the potatoes from burning.
Step 5
When the potatoes are partially cooked, pour 1 tablespoon of low-sodium soy sauce along the sides of the pan. Adding soy sauce directly to the hot pan enhances its savory flavor and helps it distribute evenly among the ingredients.
Step 6
As the soy sauce becomes fragrant, add the julienned green onions, Korean green chili, and red chili to the pan. Stir-fry together for another 1-2 minutes, just until the vegetables are slightly softened but still retain some crunch. This preserves their fresh flavor and delightful texture.
Step 7
Finally, check if the potatoes are tender. Turn off the heat and stir in 1 teaspoon of sesame oil and 1/2 tablespoon of toasted sesame seeds. This final touch adds a wonderful nutty aroma and completes the dish.
Step 8
Transfer the deliciously sautéed low-sodium potatoes to a serving plate. Enjoy this healthy and flavorful meal, perhaps with a side of warm rice!
