Honey and soy sauce make a super savoury glaze for baby potatoes in this recipe. The glaze is savoury, sweet and a little spicy making this the perfect side dish to go with anything!
I don’t think I’ve ever met someone who doesn’t love potatoes in some shape or form. They’re one of the most versatile root vegetables available. You can roast them, fry them, boil them, bake them in cream; the list is almost endless. My husband who is from Denmark grew up eating boiled potatoes with almost everything. Personally, I’m not a fan of eating plain boiled potatoes. They remind me of stomach flus when I was a child and my mother would feed me plain boiled potatoes when I had a stomach ache. The memory makes me shudder to this day!
This past Thanksgiving holiday I decided to do something a bit different with potatoes. Instead of simply boiling them and mashing them, I wanted to add some complexity and flavour. And so these potatoes were born. I’m sure someone somewhere makes potatoes like this, but I’ll add this recipe anyway because it’s a great side dish. It’s also good for balancing out the richness of big celebration meals by adding a little savouriness and a bit of acidity to the meal. These potatoes are what we had as a side dish with our Thanksgiving turkey about a week ago.
- Twenty fresh mini potatoes
- Five tablespoons of runny honey
- Three tablespoons of dark soy sauce
- Pinch of chilli flakes and garlic powder
- One teaspoon lemon juice
- Enough canola or other neutral frying oil to cover the bottom of a medium non-stick frying pan.
- Bring a medium pot of lightly salted water to a boil on high heat
- Parboil the potatoes for five minutes.
- Drain the potatoes and rinse with cold water, then allow them to drain and cool in a colander. Cut the potatoes into halves, or if they’re a little larger quarter them.
- Heat the canola oil in a non-stick frying pan on high heat.
- Fry the potatoes on all sides. If the heat is too intense, reduce it to medium heat to ensure the potatoes cook all the way through without burning on the outside. This will take about 7-8 minutes. Work in batches to avoid crowding the potatoes in the frying pan.
- Remove the potatoes to a plate lined with a paper towel to drain the excess oil.
- In another frying pan or wok, add the honey and soy sauce. Bring to a boil, then add any spices you want to use and a small amount of lemon juice. Allow the mixture to reduce for about 3-4 minutes.
- Add the potatoes into the honey and soy mixture and mix them until the glaze covers the potatoes and has reduced to a relatively thick syrup, like thick honey. Make sure to avoid burning the glaze by keeping the heat relatively low and monitoring it. Serve hot with your turkey, steak or just on their own! Enjoy!
Do you make glazed potatoes like this? For recipes that can go nicely with this one, check out:
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