Korean Butter Potatoes
These buttery baby potatoes are one of the most popular
snacks you’ll find at Korean highway rest stops. They’re sweet, salty, buttery,
and incredibly hard to stop eating once you start. The outside turns lightly
golden and slightly chewy, while the inside stays soft and fluffy. If you ever
travel through Korea, you’ll often see people carrying these warm potatoes in
paper cups as an easy snack on the go. The best part is, they’re surprisingly
simple to make at home too.
Ingredients
- 680g / 1.5 lb baby potatoes
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp butter
- 1 cup water
- Parsley (optional)
How to Make
1. Wash the baby potatoes well and cut them in half.
2. Add the potatoes to a pot with 1 cup water, 1 tsp salt,
and 2 tbsp sugar.
3. Cover and cook over medium-high heat until most of the
water has evaporated.
4. Transfer the potatoes to a pan and add about 2 tbsp
butter.
5. Cook over medium-low heat until all sides are golden brown. Sprinkle with parsley and serve warm.
Tips
- Keeping the skin on makes this recipe easier and faster.
- Cutting the potatoes in half helps the sweet and salty flavor soak in better.
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