These Chili Garlic Butter Glazed Baby Potatoes are inspired by my love for Gamja Jorim, or Korean Braised Potatoes that are usually coated in this sweet and sticky glaze and enjoyed as banchan or as a side dish.
These baby potatoes are cooked until wrinkly on the outside with that rich buttery bite in the middle before being cooked down in a chilli garlic butter glaze to beautifully coat the potatoes. The glaze is both sweet and savoury with a kick of heat from the chili and umami from the miso paste.
INGREDIENTS YOU’LL NEED TO MAKE THESE POTATOES
Potatoes
- 18 oz baby potatoes / marble potatoes
Glaze
- 2 tbsp vegan butter
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp mirin sake, or other rice wine (optional)
- 1-2 tbsp chili garlic sauce chili oil, or other hot sauce/chili sauce of choice (feel free to adjust to your desired spice)
- 2 tbsp maple syrup or other liquid sweetener
- 1/2-1 tbsp miso paste , adjust to taste (I used white miso paste, see recipe notes in the card below)
- 2 tbsp brown sugar
To Finish
- Sesame Seeds for topping
PREPARE THE BABY POTATOES
- Thoroughly wash your potatoes to wash off any dirt. Dry your potatoes well. If your potatoes are larger than a ping pan ball, I recommend slicing these in half.
- Place the potatoes on a baking tray and leave to bake for 30-35 minutes until the skin of the potatoes are slightly wrinkly. You can also air-fry these at 200C for 15-20 minutes.I personally prefer to bake/air-fry these so I can just leave them. But another alternative is to pan-fry these on the pan with 1 tbsp oil and leave these to cook and turn slightly browned on each side and soft to the touch for 20-25 minutes on medium heat.
PREPARE THE CHILI GARLIC BUTTER GLAZE
- After baking/cooking the potatoes, heat a medium sized pot or pan over medium. Once hot, add the vegan butter and lower the heat. Once the butter has melted, add the garlic and sauté for 30 seconds. Add the soy sauce, mirin, chili sauce, syrup, miso paste, and brown sugar. Over medium low heat, allow the sugar to dissolve. The sugars from the sauce will slowly cook down and thicken to a glaze.
- Taste the glaze and feel free to adjust to your taste.
ADD THE POTATOES
- Place the cooked potatoes in the glaze.
- Turn up the heat to medium high until the sauce and sugars start to rapidly bubble and then mix the potatoes to coat in the glaze. Keep a close eye on the potatoes since they can easily burn from the sugars. Taste the potatoes and feel free to add more liquid sweetener if you’d like. Turn off the heat.
COAT THE POTATOES IN THE GLAZE
- The glaze will continue to thicken as the potatoes cool. Finish with sesame seeds, if desired. Serve and enjoy warm or cold. Note that the potatoes will stick and clump together due to the glaze as it cools so these are actually best enjoyed at room temperature when they’re not too hot but also not cold and the glaze is sticky but not hard.
HOW TO ENJOY THESE CHILI GARLIC BUTTER GLAZED POTATOES
You can enjoy this as-is as a starter or appetiser, a side dish, or enjoyed with rice! I love that bite from the skin on the outside and buttery inside. I like to dip it into the remaining glaze before taking another bite!
MY COOKBOOK: VEGAN ASIAN
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
MORE VEGAN RECIPES YOU MIGHT LOVE
- Miso Butter Fried Rice
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Adobo
- Tokwa’t Baboy
- Filipino Kaldereta or ‘Meat’ Stew
Chili Garlic Butter Glazed Baby Potatoes
These baby potatoes are cooked until wrinkly on the outside with that rich buttery bite in the middle before being cooked down in a chilli garlic butter glaze to beautifully coat the potatoes. The glaze is both sweet and savoury with a kick of heat from the chili and umami from the miso paste. These are inspired by my love for Gamja Jorim, or Korean Braised Potatoes that are usually coated in this sweet and sticky glaze and enjoyed as banchan or as a side dish.
You can enjoy this as-is as a starter or appetiser, a side dish, or enjoyed with rice.
Ingredients
Potatoes
- 18 oz baby potatoes / marble potatoes
Glaze
- 2 tbsp vegan butter
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp mirin sake, or other rice wine (optional)
- 1-2 tbsp chili garlic sauce chili oil, or other hot sauce/chili sauce of choice (feel free to adjust to your desired spice)
- 2 tbsp maple syrup or other liquid sweetener
- 1/2-1 tbsp miso paste , adjust to taste (I used white miso paste, see notes)
- 2 tbsp brown sugar
To Finish
- Sesame Seeds for topping
Instructions
- Thoroughly wash your potatoes to wash off any dirt. Dry your potatoes well. If your potatoes are larger than a ping pan ball, I recommend slicing these in half.
- Place the potatoes on a baking tray and leave to bake for 30-35 minutes until the skin of the potatoes are slightly wrinkly. You can also air-fry these at 200C for 15-20 minutes.I personally prefer to bake/air-fry these so I can just leave them. But another alternative is to pan-fry these on the pan with 1 tbsp oil and leave these to cook and turn slightly browned on each side and soft to the touch for 20-25 minutes on medium heat.
- After baking/cooking the potatoes, heat a medium sized pot or pan over medium. Once hot, add the vegan butter and lower the heat. Once the butter has melted, add the garlic and sauté for 30 seconds. Add the soy sauce, mirin, chili sauce, miso paste, syrup, and brown sugar. Over medium low heat, allow the sugar to dissolve. The sugars from the sauce will slowly cook down and thicken to a glaze.
- Taste the glaze and feel free to adjust to your desired taste.
- Place the cooked potatoes in the glaze.
- Turn up the heat to medium high until the sauce and sugars start to rapidly bubble and then mix the potatoes to coat in the glaze. Keep a close eye on the potatoes since they can easily burn from the sugars. Taste the potatoes and feel free to add more liquid sweetener if you’d like. Turn off the heat.
- The glaze will continue to thicken as the potatoes cool.
- Finish with sesame seeds, if desired.
- Serve and enjoy warm or cold. I personally prefer these somewhere in between when they're not hot, but also not cold and the glaze is just a perfect thick consistency that sticks to the potatoes well.
- Note that the potatoes will stick and clump together due to the glaze as it cools so these are actually best enjoyed at room temperature when they’re not too hot but also not cold and the glaze is sticky but not hard.
Notes
MISO PASTE
- I used white miso paste which is milder in taste compared to other more fermented miso pastes like red miso paste, so it’s best to start with 1/2 tbsp first and adjust to taste from there.
- If you don’t have miso paste, you can skip this and season with more soy sauce if needed for more savoury & umami flavours and saltiness.
NUTRITIONAL INFO
Serving: 1serving | Calories: 241kcal | Carbohydrates: 43g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 869mg | Potassium: 750mg | Fiber: 4g | Sugar: 12g | Vitamin A: 360IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 2mg
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This Post Has 2 Comments
These were gone by the time I rendered to take a photo. I was tired of the usual rosemary roasted potatoes and I had made dumplings already so I was glad to have found this recipe. Was a hit! I just reduced the amount of butter for the waistline and reduced the brown sugar to 1 tablespoon as personal preference in sweetness level
Glad you liked it and thanks so much for trying it out!! ◡̈