Patate appiccicose glassate allo sciroppo d’acero

Ingredienti

• 1 1/2 Tbsp Cooking Oil
• 1 lb Baby Potatoes( 500g) (( Note1))
• 3 Tbsp Light Soy Sauce (( Note2))
• 4 Tbsp Maple Syrup (use tamari for gluten free (Note3))
• 3 clove Garlic (Finely Chopped)
• 1 Cup Water
• 1/2 Tbsp Toasted White Sesame Seeds
• 1 sprig Scallion( Spring Onion)

Preparazione

1. 1

   Prepare baby potatoes by cutting large ones into halves( approx. 1 inch cubed- size), finely chop garlic, thinly slice scallion( spring onion) also measuring light soy sauce, maple syrup, and water.

2. 2

   Heat a large skillet or wok over medium-high heat, add cooking oil and potatoes. Pan-fry the potatoes for about 5 minutes or until the potatoes are slightly golden brown.

3. 3

   Pour the water, soy sauce, maple syrup, and finely chopped garlic into the potatoes and bring it to a boil. Keep hard boil until most of the liquid is disappeared and thickened, it takes around 15 to 20 mins or until the potatoes are fully cooked. Stir and flip constantly by using a spatula, so the potatoes will be cooked evenly and coated with the caramelized sauce evenly.

4. 4

   Check if potatoes are cooked by pricking. If they’re cooked, turn off the heat, finish with roasted white sesame seeds and then garnish with thinly sliced scallion. Serve immediately!