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.
Equipment
- 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
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Instructions
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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.
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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.
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Step 3
Add the potatoes to the roasting pan. Stir until the potatoes are covered in the melted sauce.
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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.
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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.
