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.
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.