Korean Roasted Potatoes with Garlic and Sesame Recipe
Golden, soft-in-the-middle potatoes roasted in the oven with garlic, soy sauce, and sesame. A simple yet very aromatic side dish that in Korea could easily land on the table next to a bowl of rice and a few small banchan. The flavor is like a cross between classic oven-roasted potatoes and an Asian stir-fry with a salty, nutty twist.
These potatoes combine the comfort of classic oven-roasted potatoes with the umami depth of Korean-style seasoning. Soy sauce, sesame oil, and toasted sesame seeds create a rich, nutty glaze that clings to each piece, turning a simple side into something you’ll want to eat straight from the tray.
Chef's tips
Cut the potatoes into similar-sized pieces so they cook evenly and get nicely browned edges. Don’t overcrowd the tray – if needed, use two trays so the potatoes roast instead of steaming. Taste the marinade before adding the potatoes and adjust the balance of saltiness (soy sauce) and sweetness (honey) to your liking.
How to serve
Serve hot, straight from the oven, sprinkled generously with spring onion and sesame seeds. They pair well with grilled chicken, salmon, tofu, or as part of a Korean-inspired spread with kimchi, pickled vegetables, and a bowl of steamed rice.
Ingredients
- potatoes preferably medium-starchy - 800 g
- garlic - 4 cloves
- soy sauce - 3 tablespoons
- vegetable oil e.g. rapeseed oil - 3 tablespoons
- sesame oil toasted - 1 tablespoon
- honey or maple syrup - 1 tablespoon
- sesame seeds toasted in a dry pan - 1.5 tablespoon
- spring onion for sprinkling - 2 pieces
- pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Peel the potatoes and cut them into large cubes or wedges of similar size so they bake evenly. Rinse and dry them thoroughly with a paper towel.
- Finely chop the garlic or press it through a garlic press.
- In a large bowl, mix the soy sauce, vegetable oil, sesame oil, honey, and garlic. Add the potatoes and mix thoroughly with your hands or a spoon so every piece is coated in the marinade.
- Spread the potatoes on the baking tray in a single layer, making sure they don’t overlap. Pour any remaining marinade from the bowl over the potatoes.
- Bake for 30–35 minutes, stirring the potatoes with a spatula after about 15–20 minutes. By the end they should be golden on the outside and soft inside – check with a fork.
- Slice the spring onion into thin rounds. Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring, until they lightly brown and smell nutty.
- Transfer the roasted potatoes to a bowl, sprinkle with sesame seeds and spring onion, gently toss, and serve immediately.
Storage
No storage information available for this dish.
This is one of those dishes that disappear from the table faster than you expect. I often make a double batch, because everyone ends up snacking on them while waiting for the rest of dinner to be ready.
