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.