Cook-First Soy-Glazed Baby Potatoes
Cook small whole potatoes until tender, then coat them in a glossy soy glaze.
⏱️ 30m total (Prep 5m / Cook 25m)
📊 Difficulty: Easy
🌶️ Spice: Mild
👥 Yield: About 4 side-dish servings
Servings Ingredient Calculator
Default: About 4 side-dish servings (Adjusts quantities automatically)
4 Servings
🥬 Main Ingredients
- Quail-egg-size baby potatoes1 lb (about 450g)
- Neutral cooking oil2 tbsp
🥣 Sauce & Seasoning
- Soy sauce3 tbsp
- Rice syrup3 tbsp
- Minced garlic1 clove
🌿 Toppings & Garnish
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tbsp
👨🍳 Cooking Steps
1
Wash small whole potatoes and drain thoroughly.
2
Put oil and potatoes in a heavy skillet. Cover over medium heat for about 20 minutes, moving the pan every 5 minutes for even cooking.
3
Check the center with a skewer. Adjust timing to size and cookware, watching for scorching.
4
Lower the heat and mix in soy sauce, rice syrup and garlic. Return to medium and stir for 4–5 minutes to glaze.
5
Turn off the heat, stir in sesame oil and finish with sesame seeds. Serve with rice.
🌟 Pro Chef Tips
- • Use very small whole potatoes; do not assume the same timing for larger ones.
- • A tablespoon is 15ml; a teaspoon is 5ml.
- • Timing is approximate. Check the center for tenderness.
⚠️ Avoid Common Pitfalls
- ❌ This method cooks the potatoes before adding the glaze.
- ❌ Stir after adding the sauce to avoid scorching.
🧊 Storage & Reheating
- • Refrigerate leftovers in a covered container.
- • Portion out only what you plan to eat.