Braised Sesame Potatoes

Notes

• Use waxy potatoes (Charlotte, Jersey Royals, or similar) hold their shape better than floury ones. If you only have floury ones, make sure they’re well roasted on the outside with tough skin before adding the liquids.
• I use a glass roasting dish as it’s easier to clean soy sauce stains off of. A braising pot would be ideal if you have one.
• If your oven has a fan setting, use it as we’ll be steaming-off liquid in the oven.

Ingredients

• 1kg baby potatoes, or cut into bite-sized chunks
• 2 tbsp vegetable oil
• 1 cup water
• 5 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 3 tbsp maple syrup or brown sugar
• ½ tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 tsp chilli flakes

Method

1. Preheat your oven to 220°C.
2. Rinse and scrub the potatoes. Cut them into mid-sized chunks, about the size of a small lime.
3. In a high-walled (glass) roasting dish, add your potatoes with the cooking / vegetable oil, ensure the potatoes are well coated.
4. Put the potatoes in the oven and let it cook for 30 mins, turning them occassionally to get golden all over.
5. Prep the braise mixture: add the water, soy sauce, vinegar and 3 tbsp of maple syrup to a jug or bowl and mix.
6. Once the potatoes are golden with a tough outer layer, add the braise and put it back in the oven. Reduce the heat to 180°C.
7. Let the liquid reduce until it’s mostly boiled away (about 20 minutes), you can rotate the potatoes occassionally while cooking to ensure they get well coated. The sauce should be getting thick and the potatoes should be fully cooked.
8. Take the potatoes out of the oven and add your sesame oil, mixing the potatoes and sauce to ensure thoroughly coated.
9. Scatter over the chilli flakes and sesame seeds and serve.