I'M Obsessed! Been Making This Korean Pot Roast Non-Stop!

The pressure builds and you start counting down minutes until you eat. You spot the float valve pop up on your pressure cooker, and your stomach kinda rumbles in excitement. It’s a funny feeling, knowing that just a handful of minutes more and you’re gonna have those crispy roast potatoes right in front of you.

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You recall the smell that’s been creeping into your kitchen all afternoon. Garlic, soy, and this sticky sweet glaze kinda hanging in the air, teasing you like you’re just one step away from dang comfort food paradise. The sealing ring’s been holding strong, keeping every bit of flavor locked in tight so nothing escapes.

As your timer ticks down, you feel this little thrill cause you’re about to dig into some crispy, golden potatoes that got lovin’ from a pressure cooker first before hitting that oven heat. The broth depth underneath gave them a little boost, steaming the inside soft before the roast finishes outside. You got this waiting game, and it’s totally worth it.

What Makes Pressure Cooking Win Every Round

• Speedy cooking that saves you dang time compared to regular roasting.
• Pressure seals in flavors so that sticky soy glaze really sticks and soaks up good.
• Even cooking throughout cause of the steam and that steady pressure.
• The float valve tells you when your pot is ready, no guesswork or stressful watching.
• You get tender insides and crispy outsides when you finish off in the oven, the best of both worlds.

Your Simple Ingredient Checklist

• 2 pounds baby potatoes, halved to get ideal size for roasting.
• 2 tablespoons vegetable oil, helps the potatoes brown crispy.
• ¼ cup soy sauce for that salty, savory base to your sticky glaze.
• 2 tablespoons brown sugar adds just the right amount of sweet punch.
• 1 tablespoon rice vinegar, for a little tangy lift that balances sweetness.
• 1 tablespoon gochujang, this spicy Korean chili paste brings heat and depth.
• 2 cloves garlic, minced to bring that aromatic zing.
• 1 teaspoon grated ginger for freshness and bite that wakes up the glaze.
• 2 scallions sliced thin, perfect for finishing the dish with bright green flavor.
• 1 tablespoon toasted sesame seeds to sprinkle on for texture and nuttiness.

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Walking Through Every Single Move

1. First thing you gotta do is preheat your oven to 425 degrees Fahrenheit. It’s hot, which is key to getting those crisp edges.
2. Now halve your baby potatoes so they cook evenly. Toss them good in that vegetable oil plus salt and pepper for flavor.
3. Spread those potatoes out on a baking sheet in one single layer. Crowding 'em will steam, not roast, and you want crispy.
4. Pop them in the oven and roast for about 25 to 30 minutes, flipping halfway so both sides get golden brown and irresistibly crispy.
5. While potatoes roast, mix up your glaze. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, gochujang, garlic, and ginger over medium heat.
6. Let that simmer for 5 to 7 minutes, stirring often so it thickens up just right without burning. You’ll smell that deep flavor gelling up.
7. When potatoes finish roasting, pull ’em out and toss them while still hot in the sticky soy glaze so every bite’s got a nice shine and punch.
8. Last step, plate ’em up and sprinkle scallions and toasted sesame seeds on top for a fresh crunch and nuttiness that pulls everything together.

Smart Shortcuts for Busy Days

• You can prep the glaze up to a day ahead and store it in the fridge. Just warm it gently before tossing with potatoes.
• Using pre-washed baby potatoes? Saves you a quick scrub and rinse before splitting ’em.
• If you’re short on time, roast potatoes in a single layer on two trays at once to speed crunch time.
• Got frozen pre-cooked potatoes? Skip first roast step and go straight to glazing, just heat gently to crisp up in oven.
• Use your pressure cooker on slow release after cooking potatoes to keep warm while you whip glaze and roast.

What It Tastes Like Fresh From the Pot

The minute you bite into these potatoes, the first thing you notice is that crispy outside. It crackles gently under your teeth and melts right into soft, steaming fluffy inside. That's the kinda balance you want, no compromises.

The sticky soy glaze clings real good, carrying sharp hints of garlic and ginger with the heat from gochujang mingling in the back. It's like a tangy, spicy hug for every potato chunk.

You feel that sweet and salty contrast keep dancing across your tongue while the toasted sesame seeds give a little nutty pop that keeps the experience real interesting.

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Every forkful you scoop up keeps you wanting more, cause these ain’t your regular roast taters—they’re darn good by Devan Grimsrud style with a pressure cooker twist that hits just right.

Smart Storage That Actually Works

• If you got leftovers, throw 'em in an airtight container so those crispy bits don't get soggy quick.
• Store in the fridge for up to four days. When ready to eat, warm in the oven to bring back that crispiness rather than microwaving which sogs 'em out.
• You can also freeze cooked potatoes in a single layer on a baking sheet before bagging so they don’t stick. Thaw in fridge and reheat in oven, easy for next time dinner’s gotta be fast.

Everything Else You Wondered About

• Q What’s the deal with the float valve? A It tells you when your pressure cooker’s sealed right and building pressure so you don’t gotta stress about leaks.
• Q How important is the natural release for this recipe? A It’s kinda essential cause it lets potatoes finish cooking gently without bursting, keeping shape and texture solid.
• Q Can I swap baby potatoes for a different type? A You can but smaller kinds roast better cause they crisp up faster and cook through evenly.
• Q What’s the broth depth all about? A It makes sure there’s enough liquid to build pressure but not so much that potatoes get mushy. Balance is key here.
• Q What if my sealing ring gets old? A It can cause steam leaks and less pressure inside so check it regularly for cracks or odd smells and replace if needed.
• Q Can I use a slow release instead of natural release? A You can but it’s slower and might make potato skins a little tougher. Natural release is cleaner for this one.

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Darn Good by Devan Grimsrud - Crispy Roast Potatoes with Sticky Soy Glaze

These pressure cooker-assisted roast potatoes are tossed in a sticky soy glaze with garlic, gochujang, and toasted sesame for outrageous flavor and crispiness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 280 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 2 pounds baby potatoes halved
• 2 tablespoons vegetable oil
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang Korean chili paste
• 2 cloves garlic minced
• 1 teaspoon grated ginger
• 2 scallions sliced thin
• 1 tablespoon toasted sesame seeds

Instructions

 

Instructions

• Preheat oven to 425°F to ensure high heat for crispy edges.
• Halve baby potatoes and toss with vegetable oil, salt, and pepper.
• Spread potatoes on a sheet in a single layer and roast 25–30 minutes, flipping halfway.
• While roasting, combine soy sauce, brown sugar, rice vinegar, gochujang, garlic, and ginger in saucepan over medium heat.
• Simmer glaze 5–7 minutes, stirring, until thickened without burning.
• Toss hot roasted potatoes immediately in sticky soy glaze until coated.
• Plate and finish with scallions and toasted sesame seeds for garnish.

Notes

If you’ve got leftovers, store in an airtight container and reheat in oven to preserve crispiness. Glaze can be made ahead and gently rewarmed to save time.