These sweet and sour little potatoes are a deliciously tangy side dish inspired by Korean cuisine. Ready in 20 minutes, you can whip them up in a pinch!
- Large saucepan
- 1.5 lbs Little Potatoes
- 2 Tbsp vegetable oil of choice
- 1/2 cup water
- 2 1/2 Tbsp light soy sauce
- 2 Tbsp corn syrup
- 1 1/2 Tbsp sugar
- 1 Tbsp ketchup
- 1 Tbsp garlic, minced
- 1 tsp sesame seeds, roasted
Heat up the oil in a pan and fry the little potatoes (turning occasionally) on medium-high heat for 5 to 7 minutes until half cooked and lightly seared on all sides. Drain any excess oil.
Add the water, soy sauce, corn syrup, sugar, ketchup, and garlic and simmer for 6 to 8 minutes until potatoes are cooked and the sauce thickens and is no longer runny.
Sprinkle with sesame seeds and toss to coat. Enjoy!