Because of my sister's recently discovered potato allergy, I haven't been making them much lately. However, on a recent trip to Trader Joe's, we found a little bag of the cutest tiny baby potatoes and I had to get them.
I decided to make a Korean-style side dish with them. I shared a version of this dish a few years ago but have since updated the recipe.
1 lb. baby potatoes
2 cloves garlic, minced
2 tablespoons hot pepper flakes
1 tablespoon soy sauce
¼ teaspoon sesame oil
2 tablespoons golden syrup
1 jalapeno, sliced
½ teaspoon sesame seeds
Cover the potatoes with water and then pop it onto a low heat and cover. When the water comes to a boil, remove the lid. Let the potatoes cook for about 10 minutes or until they're just shy of being tender.
julienned radish kimchi, ahl jjigae (with enoki mushrooms), and cucumber kimchi.
The potatoes are slightly sweet, savory, and just a little spicy and they're so good even when they're cold out of the fridge.