Back from Tuscany and a summerhouse in the hills of Lucca. After soo much Pasta&Pizza etc. time for a potato dish. haha
Here we have a very tasty Korean potato version which will work great with flanksteak, duck, chicken or smoky eel.
Ingredients
800-1000g fingerling potatoes with skin
180ml hot water
2 tbsp honey
3-4 tbsp soy sauce (me: light soy sauce)
1 clove garlic, chopped
1 tbsp roasted sesame oil
2-3 tbsp sesame seeds
1 tbsp white vinegar/rice wine vinegar
butter/sunflower oil
1 tbsp Sesame&Ginger&Teriyaki sauce by Stonewall Kitchen or dark soy sauce
Preparation
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- Heat a knob of butter with 1-2 tbsp sunflower oil in a big sauteuse or pan. Add potatoes on moderate heat. Let it cook with lid for 10-15min., preferable low heat
- Meanwhile combine water with honey, soy sauce and vinegar
- After 10-15min add water&soy sauce mixture. Let I cook for another 15min with lid on low heat. After 10min remove lid.
- Add chopped garlic and let It cook for another 5min on moderate heat.
- At the end add sesame oil and sesame seeds. AND add 1 tbsp sauce by Stonewall Kitchen to thicken the sauce.
- Finally drizzle again with sesame seeds. ENJOY