I first saw Korean sticky potatoes on one of our local restaurants menu’s but I had never heard of them. I took to Pinterest and sure enough there it was a number of recipes for Korean Sticky Potatoes! When I found the recipe I had all of the ingredients on hand so I got right in the kitchen! These are sweet and salty all at once. Jim and I both liked them but Jim thought he would like some sliced cooked sausage links added in. I have decided I will try it again with maple flavored sausage links diced in but either way these are very good, definitely not your average breakfast potatoes!
INGREDIENTS
1 1/2 pounds baby potatoes diced into quarters or any potato diced into the same size.
2 Tablespoons olive oil
1/2 cup of water
2 1/2 Tablespoons Tamari- I used light tamari for less salt
2 Tablespoons corn syrup
1 1/2 Tablespoons white granulated sugar
1 Tablespoon ketchup
1 Tablespoon minced garlic
1 teaspoon roasted sesame seeds-optional. I left off due to a dietary restriction
DIRECTIONS
Heat 2 Tablespoons of olive oil in a large pan and fry the diced potatoes, stirring occasionally on medium high heat for 5-7 minutes or until the potatoes start to get soft. Then add the water, tamari, corn syrup, sugar, ketchup and garlic. Simmer for another 6-8 minutes until the potatoes and fork tender. The sauce will thicken and coat the potatoes making them nice and sticky.
Sprinkle with sesame seeds if desired.
Serve warm.
Enjoy!
Anne
