Korean Potatoes

Potato Side Dish - Side Dish

Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Korean Potatoes

Ingredients

2 tablespoons vegetable oil

1 ½ pounds baby potatoes

cut into quarters

½ cup water

2 ½ tablespoons low-sodium soy sauce

2 tablespoons ketchup

2 tablespoons corn syrup

1 ½ tablespoons white sugar

1 tablespoon minced garlic

⅛ teaspoon red pepper flakes

1 teaspoon sesame seeds

Side Dish

Directions

Step 1

Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through 5 to 7 minutes.

Step 2

While potatoes are cooking mix water soy sauce ketchup corn syrup sugar garlic and red pepper flakes together in a bowl.

Step 3

Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

Nutritional Information

Korean Potatoes

Servings Per Recipe:4

Calories: 258.8

% Daily Value *

Protein: 4.4g 9%

Carbohydrates: 46g 15%

Dietary Fiber: 4g 16%

Sugars: 10.7g

Fat: 7.4g 11%

Saturated Fat: 1.2g 6%

Vitamin A Iu: 112.6IU 2%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.6mg 35%

Vitamin C: 35.4mg 59%

Folate: 30.5mcg 8%

Calcium: 37mg 4%

Iron: 1.7mg 10%

Magnesium: 47.7mg 17%

Potassium: 777.7mg 22%

Sodium: 433.5mg 17%

Thiamin: 0.2mg 17%

Calories From Fat: 66.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.