Sticky & Spicy New Potatoes



750 g new potatoes, skins left on,
1 tbsp Gochujang paste with a dash of water, (100ml),
1 tbsp Light Soy sauce,
1 tbsp chilli infused honey,
2 cloves garlic, minced,
3 spring onions, sliced into thin lengths,
1 tbsp vegetable oil for frying


1- Boil potatoes until they are fork tender. Drain them off.
2- Mix together the soy, honey, garlic plus gochujang and water to create a sauce. Set aside.

3- Add oil to a skillet and fry potatoes for around 4 minutes until the skins turn a golden brown. Add in the sauce. 

4- Once thickened a little toss to coat potatoes in the sauce. Allow to reduce right down until the potatoes are coated in a shiny sticky glaze. Add in 2/3rds of the spring onions and toss through the potatoes. After 20 seconds remove from the heat.

5- Serve up and scatter over the remaining sliced spring onions. Enjoy!

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