These sesame and soy flavored potatoes are a great accompaniment for any entrée, whether it be meat, fish, noodles or rice. I like to add a good teaspoon of hot sauce when the potatoes come out of the oven—stir it in so they each get a little coating and a kiss of the hot sauce. With or without, it still makes a wonderful accent to these little potatoes.

15 mins
30 mins


  • Microwave safe bowl
  • Skillet
  • Baking sheet


  • 1 lb Little Potatoes
  • 1/4 tsp ginger, grated
  • 1/4 tsp garlic, minced
  • 2 Tbsp butter
  • 6 Tbsp light soy sauce (low sodium)
  • 4 Tbsp teriyaki sauce
  • 1 tsp sesame seeds
  • 1 green onion, finely minced
  • 1 dash hot sauce
  • (To taste) pepper


  • Step 1

    Start by partially cooking the little potatoes in a microwave-safe container with a lid and a tablespoon of salted water for approximately 3 to 5 minutes. Drain and allow to cool.

  • Step 2

    While the potatoes cool, melt the butter in a suitable sized roasting pan over medium heat and then add the ginger, garlic, soy sauce, and teriyaki sauce.

  • Step 3

    Add the potatoes to the roasting pan. Stir until the potatoes are covered in the melted sauce.

  • Step 4

    Transfer the potatoes and extra sauce onto a roasting sheet and roast in a 400 °F to 410 °F oven for approximately 30 minutes, or until golden. Stir 2 to 3 times during cooking.

  • Step 5

    Remove from oven and allow to cool for 2 to 3 minutes and place into a serving dish. Sprinkle with sesame seeds, green onions, and any of the leftover juices in the roasting pan. The potatoes should have a light glaze and be fully cooked.