Teriyaki Potatoes
Transform your mealtime with the irresistible flavors of Teriyaki Potatoes—a perfect fusion of tender, golden baby potatoes and a luscious, umami-packed teriyaki glaze. This easy-to-make recipe elevates a simple ingredient into a show-stopping side dish or snack, thanks to a blend of soy sauce, mirin, honey, sesame oil, garlic, and fresh ginger. The potatoes are first parboiled for a perfectly soft bite, then crisped to perfection in a skillet before being coated in the silky, savory-sweet sauce. Garnish with sesame seeds and green onions for a stunning finish. Whether you're looking for a unique addition to your dinner table or a flavorful plant-based dish, these Teriyaki Potatoes are sure to impress.
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Recipe Information
Ingredients
- 500 g Baby potatoes
- 60 ml Soy sauce
- 30 ml Mirin
- 15 ml Honey
- 15 ml Sesame oil
- 2 pieces Garlic cloves, minced
- 5 g Fresh ginger, grated
- 60 ml Water
- 10 g Cornstarch
- 15 ml Vegetable oil
- 5 g Sesame seeds (optional, for garnish)
- 10 g Green onions, finely chopped (optional, for garnish)
Instructions
Wash and scrub the baby potatoes thoroughly. If the potatoes are larger, cut them into bite-sized pieces; otherwise, leave them whole.
In a large pot, bring water to a boil and parboil the potatoes for 7-10 minutes, or until they are just fork-tender. Drain and set them aside.
In a small bowl, whisk together the soy sauce, mirin, honey, sesame oil, minced garlic, grated ginger, and water to create the teriyaki sauce base. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water to make a slurry. Set both aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the parboiled potatoes to the skillet and sauté them, stirring occasionally, for 8-10 minutes or until golden and crispy on all sides.
Once the potatoes are golden, reduce the heat to medium and pour the prepared teriyaki sauce mixture into the skillet. Stir well to coat the potatoes evenly.
Simmer the sauce with the potatoes for about 3-4 minutes. Add the cornstarch slurry to the skillet and stir continuously until the sauce thickens and glazes the potatoes evenly.
Remove the skillet from the heat. Optional: Sprinkle sesame seeds and chopped green onions on top for garnish.
Serve the Teriyaki Potatoes hot as a side dish or even as a standalone snack. Enjoy!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 32.6 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2428 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
