Caramelized Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 39 mins |
| Total Time | 54 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g potato (s), new, (triplets)
- 5 cm ginger, finely sliced
- 2 tablespoon sugar, brown
- 2 tablespoon mirin (cooking wine) or Chinese rice wine (Shao Hsing)
- 1 tablespoon soy sauce, light
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Put the unpeeled potatoes in cold salted water, bring to the boil and simmer for 20 - 35 minutes depending on the desired firmness. Drain, pat dry with the kitchen roll. Divide into bite-sized pieces and let cool a little.
- Heat the oil in a pan or wok and fry the potatoes for 3 minutes, they should have an oil film and be light brown. Add the ginger and fry for another 30 seconds.
- Add the cooking wine, soy sauce and brown sugar and mix in so that the potatoes have a sugar coating. This can take 1 minute.
- Serve immediately.
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