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.
- Microwave safe bowl
- 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
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.
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.
Add the potatoes to the roasting pan. Stir until the potatoes are covered in the melted sauce.
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.
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.