Korean Roasted Potatoes with Honey and Soy Sauce Recipe
A simple way to make potatoes with a Korean twist: soft on the inside, lightly crisp on the outside, coated in a sticky glaze of honey, soy sauce, and garlic. In Korea, similar potatoes often appear as a small side dish on the table next to rice and meat, a bit like our oven-roasted potatoes, just more “addictive.” They also work great as a movie snack instead of chips.
These potatoes combine the familiar comfort of oven-roasted potatoes with a Korean-style sweet-and-salty glaze. The sticky coating of honey, soy sauce, and garlic makes them incredibly moreish and turns a simple side into something you’ll want to snack on straight from the tray.
Chef's tips
Don’t overcrowd the baking tray – if the potatoes are too close together, they will steam instead of roasting and won’t get nicely browned edges. Adjust the amount of honey to your taste: a little more for a stronger caramel note, a little less if you prefer a more savory result.
How to serve
Serve as a side with grilled chicken, pork, or salmon, or add them to a bowl with rice, kimchi, and a fried egg for a quick, satisfying meal. For a party, put toothpicks next to the tray so guests can easily pick up individual pieces.
Ingredients
- potatoes - 800 g
- vegetable oil - 3 tablespoons
- soy sauce - 3 tablespoons
- honey - 2 tablespoons
- garlic - 3 cloves
- rice vinegar - 1 tablespoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoons
- black pepper - 0.25 teaspoons
- salt - 0.5 teaspoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the potatoes and peel them if needed. Cut into cubes about 2–3 cm wide. Transfer to a large bowl, drizzle with 2 tablespoons of oil, sprinkle with salt and pepper, and mix thoroughly.
- Spread the potatoes on the tray in a single layer so the pieces don’t touch. Bake for 25–30 minutes, until soft inside and lightly browned on the edges. Halfway through baking, toss them with a spatula.
- In a small bowl, mix the soy sauce, honey, rice vinegar, and 1 tablespoon of oil. Finely chop or press the garlic and add it to the sauce, then mix.
- When the potatoes are baked, transfer them to a large frying pan or a clean ovenproof dish. Pour in the sauce and gently toss so all the pieces are coated.
- Return the potatoes to the oven for 5–7 minutes, until the sauce thickens slightly and starts to caramelize lightly on the surface of the potatoes.
- After removing from the oven, sprinkle the potatoes with sesame seeds and finely chopped chives. Serve hot as a side dish or a snack.
Storage
No storage information available for this dish.
This is one of those dishes that disappears from the table faster than you expect. I like to make a slightly larger batch and snack on the leftovers cold straight from the fridge – the glaze is still delicious the next day.
