- 2 pounds baby potatoes washed not peeled
- 1 Tbsp neutral oil canola or grapeseed
- 3/4 cup water
- 3 Tbsp soy sauce or tamari
- 2 Tbsp honey or maple syrup
- 1 Tbsp sweet rice wine vinegar mirin
- 1 clove garlic minced
- Small pinch of cayenne pepper flakes
- 1/4 medium onion sliced thinly
- 1 tsp toasted sesame oil
- 1/2 tsp toasted sesame seeds
If the potatoes are larger than a small egg, cut them in half. You are looking for 1-inch pieces approximately.
In a small mixing bowl, whisk together the water, soy sauce or tamari, honey or syrup, vinegar, garlic, and cayenne pepper flakes. Set this aside.
In a deep sauté pan over medium-high heat, heat the oil. Add the potatoes and cook until they just start to brown, approximately 5 minutes. Stir to get a little color on all sides.
Raise the heat to high and add the braising liquid. Allow the liquid to come to a boil. Cover the pan and reduce the heat to medium or medium-low so that the liquid is at a rolling simmer. Cook the potatoes until still firm but almost cooked through, approximately 5 to 6 minutes.
Remove the lid and stir in the onion slices. Continue to cook without the lid until the potatoes are just tender when pierced with a sharp knife and the braising liquid has reduced to the sticky sauce, approximately 3 to 4 minutes.
Stir in the sesame oil. Remove the potatoes to a serving bowl and sprinkle with the sesame seeds. Enjoy with your other favorite Asian-inspired dishes.
Calories: 254kcal | Carbohydrates: 48g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 771mg | Potassium: 1019mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 45mg | Iron: 2mg