Description
These crispy Asian potatoes are golden and crunchy with a bold savory glaze made from soy sauce, garlic, and a touch of sweetness. Perfect as a flavorful side dish or snack, they combine tender potatoes with a deliciously sticky and aromatic sauce, garnished with fresh green onions for a burst of freshness.
Ingredients
Potatoes
- 4 medium potatoes, cubed
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
Cooking
- 2 tablespoons oil (vegetable or canola oil recommended for frying)
- 1 tablespoon green onions, chopped (for garnish)
Instructions
- Boil Potatoes: Place the cubed potatoes in boiling water and cook them for 5–7 minutes until they are slightly tender but not fully cooked through. Drain well to remove excess water and pat dry to ensure crispiness.
- Pan-Fry Potatoes: Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add the boiled potato cubes and fry them, stirring occasionally, until they become crispy and golden brown on all sides, about 10-15 minutes.
- Prepare Sauce: While the potatoes are cooking, mix together the soy sauce, honey (or sugar), minced garlic, and sesame oil in a bowl until well combined.
- Toss Potatoes in Sauce: Once the potatoes are crispy, remove the pan from heat and immediately toss the potatoes in the sauce mixture, ensuring each piece is evenly coated with the savory glaze.
- Garnish and Serve: Transfer the coated potatoes to a serving dish. Garnish with chopped green onions for a fresh and vibrant finish. Serve immediately for the best texture and flavor.
Notes
- Drying the potatoes completely after boiling helps achieve extra crispiness during frying.
- Add chili flakes to the sauce or while frying if you prefer a spicy kick.
- Best served right away to enjoy maximum crispiness as the glaze can soften the potatoes if left too long.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Asian
