Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 25 salad/baby potatoes (approximately 500g)
  • 2 tablesp. vegetable or any cooking oil
  • 3 tablesp. soy sauce
  • 3 tablesp. honey
  • 1 garlic clove, peeled and chopped
  • 1 teasp. sesame oil
  • 1 tablesp. sesame seeds
EUPOTATOES27699 5 website 820x480 recipes 26 B
Cooking time: 40 MIN
  1. Wash and rinse the potatoes in cold water.
  2. Add the cooking oil to a 10- to 12-inch, heavy frying pan, over medium heat. Add the potatoes.
  3. Cover and cook for 20 minutes until fully cooked. Shake the frying pan every 5 minutes so that the potatoes cook evenly and don’t burn.
  4. Turn down the heat to low and add the soy sauce, rice syrup, and garlic. Stir everything together with a wooden spoon.
  5. Turn up the heat to medium. Keep stirring and cooking for another 4 to 5 minutes until the sauce has reduced and the potatoes look shiny and wrinkly.
  6. Remove from the heat and mix with the sesame oil. Sprinkle the sesame seeds over the top.
  7. Transfer to a serving bowl and serve with rice. Refrigerate any leftovers for up to 4 days.

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