Soy Glazed Roasted Potatoes
Small potatoes are a favorite of mine as they require no peeling and cook quickly. For this recipe I’ve used pee wee potatoes, but fingerlings or smaller new potatoes would work as well. The glaze brings salty sweet savory umami to the party and is equally delicious with roasted vegetables.
Serves 6-8
INGREDIENTS
2 lbs. pee wee or fingerling potatoes, cut in half lengthwise if large
6 cloves garlic, unpeeled
4 tbsp olive oil, divided
Kosher salt and freshly ground black pepper
½ tbsp toasted sesame seeds, plus more for garnish
2 scallions, thinly sliced
Soy Glaze
6 tbsp unsalted butter
1 tbsp fish sauce
¼ cup soy sauce
3 tbsp honey
½ tsp kosher salt
¼ tsp freshly ground black pepper
METHOD
Preheat oven to 450F and place a sheet pan inside on the middle rack.
In a small saucepan over medium heat, melt butter, fish sauce, soy, and sugar until combined and syrupy and slightly reduced—about 2-3 minutes.
In a bowl, toss potatoes and garlic with olive oil, season with salt and pepper (keep the bowl for later). Carefully remove sheet pan from the oven and spread potatoes out in a single layer and roast until for 25-35 minutes, shaking pan halfway through—until tender and golden.
Remove sheet pan from oven and return potatoes to the bowl, along with glaze, half the scallions and sesame seeds, then toss to evenly coat potatoes. Transfer to a serving platter, garnish with remaining scallions and sesame seeds and serve.
