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Spicy and Sweet Braised Baby Potatoes





Spicy and Sweet Braised Baby Potatoes

How to Make Flavorful Braised Baby Potatoes with a Spicy Kick – It’s Baby Potato Season!

Baby potatoes are in season from August to October. What makes them special is their small, round shape, distinct from regular potatoes. You can easily find them at markets and grocery stores right now. While I usually prefer traditional markets, I couldn’t resist picking up some baby potatoes this time around. I’ve often thought about making dishes with them, but they always ended up being an afterthought. This time, however, I was determined to make something special! While the popular butter-roasted baby potatoes from rest stops are delicious, I decided to create a spicy, braised version perfect as a side dish. Since I’m not a huge fan of overly spicy food, this might be on the spicier side for some, but I’m excited to share my secret recipe for how to make these delicious braised baby potatoes. Let’s get started!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Braise
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients
  • 15 baby potatoes (choose small, firm ones)
  • 10 whole garlic cloves (peeled)
  • 2 Korean green chili peppers (for a spicy kick)
  • 2 shiitake mushrooms (for added aroma)

Seasoning Ingredients
  • 3 cups water (using a standard paper cup)
  • 2/3 cup soy sauce (using a standard paper cup)
  • 1/2 cup cooking wine or mirin (using a standard paper cup, for umami and to remove any gamey taste)
  • 3 Tbsp corn syrup or oligosaccharide (for sweetness)
  • 1 Tbsp sugar (to adjust sweetness)
  • 1 Tbsp sesame oil (for nutty flavor)
  • 1 Tbsp roasted sesame seeds (for garnish and extra nuttiness)

Cooking Instructions

Step 1

First, wash the baby potatoes thoroughly under running water using a brush to remove any dirt. Since we’re keeping the skin on, a good scrub is essential.

Step 2

Place the washed baby potatoes in a pot of boiling water and cook until they are about 80% tender. They should still have a slight firmness when pierced with a chopstick.

Step 3

While the potatoes are cooking, prepare the other ingredients. Remove the stems from the shiitake mushrooms and cut them into quarters. Slice the Korean green chili peppers diagonally into 2cm pieces. Peel the whole garlic cloves.

Step 4

Drain the cooked baby potatoes and place them back into the pot. Add 3 cups of water, 2/3 cup of soy sauce, 1/2 cup of cooking wine, and 1 Tbsp of sugar. Bring to a simmer to start braising.

Step 5

Begin by simmering over high heat until the liquid comes to a boil. Once boiling, reduce the heat to medium and continue to braise, allowing the flavors to meld. It’s important to manage the heat: starting high helps initially, but reducing to medium prevents the potatoes from burning at the bottom and ensures the sauce penetrates the potatoes evenly.

Step 6

When the sauce has reduced by about two-thirds, lower the heat to low and add 3 Tbsp of corn syrup or oligosaccharide. Continue to cook until the sauce thickens and becomes glossy.

Step 7

Once the sauce is thick and coats the potatoes beautifully, remove from heat. Drizzle with 1 Tbsp of sesame oil for a rich aroma and sprinkle with 1 Tbsp of roasted sesame seeds for a final touch. Your delicious spicy and sweet braised baby potatoes are now ready!



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