Name: Sweet Soy Glazed Baby Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 teaspoon sesame seeds; 4 cloves garlic, minced; 1 tablespoon sesame oil; ¼ cup low sodium soy sauce; 3/4 cup water; 3 tablespoons sugar; 1 tablespoon dark soy sauce; 4 ½ cups baby potatoes, halved

strawberry glaze

These Sweet Soy Glazed Baby Potatoes are a delicious and simple Korean side dish, also known as Gamja Jorim. Tender baby potatoes are braised in a perfectly balanced sweet soy sauce and garnished with sesame seeds to create an irresistible and easy-to-make addition to any meal.

Soybeans

Wheat

Vegetarian

Vegan

Lactose Free

Seasonings

gram

sesame seeds

Fresh Vegetables

garlic

Oils

milliliter

sesame oil

Sauces

light soy sauce

Water

water

Sugars & Sweeteners

sugar

soy sauce

baby potato medley

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Folate Equivalents

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Sweet Soy Glazed Baby Potatoes

Baking Goods

Produce

Condiment & Toppings

Beverages

https://s3.amazonaws.com/grocery-project/recipe_images/sweet-soy-glazed-baby-potatoes-2706315-2.jpeg

In a large pot, combine halved baby potatoes, 3/4 cup water, low sodium soy sauce, sugar, dark soy sauce, and minced garlic. Cover the pot with a lid.

Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer covered for 15-20 minutes, or until the potatoes are tender.

Remove the lid and let the sauce thicken over medium heat for about 4-5 minutes.

Turn off the heat and stir in the sesame oil.

Transfer the glazed baby potatoes to a serving dish and garnish with sesame seeds before serving.

Sweet Soy Glazed Baby Potatoes

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