Korean Garlic Potatoes

I first tried these potatoes at a Korean restaurant in a nearby food court.  They served these creamy, slightly sweet, garlicky potatoes with bulgogi beef and sesame yam noodles.  The combination of the three were so good, but it was the potatoes that stuck with me.

I have since combined these potatoes in many dishes or have served them simply as a side, but however you choose to work with it, these potatoes are always a hit.

For the potatoes

6 medium Yukon gold potatoes, peeled and cut in 1/2” cubes, or 1 bag of mini Yukon golds, unpeeled and cut into 1/2 inch pieces

2-3 Tbsp olive oil

kosher salt

For the Sauce

1/3 cup mayonnaise  

2 small cloves garlic

1 Tbsp sugar

2 tsp soya sauce

1 tsp sesame oil

For the Garnish

1 Tbsp sesame seeds

Preheat oven to 450F. 

In a medium bowl toss potatoes with olive oil.  Spread potatoes, evenly on a parchment-lined, rimmed baking sheet.  Sprinkle with Kosher salt and place in oven.  

Roast in oven for 25-30 minutes until golden and crispy. 

Meanwhile, in the bowl the potatoes were in, mix the sauce ingredients.  

When potatoes are done, add them back to the bowl with the sauce and mix well to coat.  Let sit 5 minutes to let the flavours meld.  Sprinkle with sesame seeds and serve.