Soy Glazed Potatoes

Soy Glazed Potatoes

Whenever I tell people that I don’t love potatoes, they gasp as if I just said I hate kittens. But it’s true, they aren’t my fave veggie by a long shot. I usually find them kind of bland and boring. Generally when I want a starchy, carby side I reach for rice or noodles first.  But there are of course exceptions to every rule. And these Soy Glazed Potatoes are an exception. This is an easy side dish with a truly delightful balance of sweet and savory flavors. A quick glaze with some Japanese flavor boosters like soy sauce and mirin elevate the humble potato to new heights. This is an irresistible side for nearly any main dish, a crave worthy snack, and a perfect upgrade to your brunch home fries. Soy Glazed Potatoes are going to be your new favorite versatile side, so let’s get into it.

ingredients soy glazed potatoes

I start making my Soy Glazed Potatoes by washing and peeling the potatoes. I use a Yukon gold for this, which has thin skins; making peeling more of an aesthetic choice than an obligatory one. Use boiling type potatoes which will hold their shape better in this dish. If you use russets (ie baking potatoes), you will still have a delicious potato dish, although slightly more mashed.

peel soy glazed potatoes

dice soy glazed potatoes

Once the potatoes are diced I place them in a pot covered with water and salt. Always start root vegetables in cold water so that they cook more evenly. The salt in the water ensures that they are seasoned not just on the surface but all the way to the core.

Bring the water to a boil and then simmer until they are just tender and can be pierced with a fork.

simmer soy potatoes

dice onions soy glazed

stir fry onions soy

garlic potatoes

Once I’ve combined the minced garlic and the potatoes, I add the sauce ingredients that make Soy Glazed Potatoes such an unusual play on potatoes. Mirin adds a touch of sweetness we don’t usually associate with potatoes, while toasted sesame oil brings a rich nutty flavor.

simmer potatoes

sesame seeds

These beauties are now ready to serve. I like to garnish them with a little sprinkle of chopped green onions.

recipe card soy potatoes

Soy Glazed Potatoes are the perfect accompaniment to Pork Bistek, Tamagoyaki Frittata, or Braised Short Ribs. What will you serve them with? Let us know in the comments, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!



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recipe card soy potatoes

Soy Glazed Potatoes

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 3-4 1x
  • Category: small plates, sides
  • Cuisine: japanese


  • 1 pound boiling potatoes (Yukon Gold, Bliss, Etc)
  • 1 ½ Tablespoons salt (for boiling)
  • ¼ large onion
  • 1 Tablespoon neutral oil
  • 2 cloves garlic minced
  • 2 Tablespoons soy sauce
  • 2 Tablespoons Mirin
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon roasted sesame seeds
  • 1 scallion trimmed and minced


  1. Wash and peel the potatoes (you can also leave the skin on if you prefer).
  2. Cut the potatoes into medium dice about ¾ inches in size. Place the potatoes in a pot with 4 cups of water and salt.
  3. Bring to a simmer over high heat and then lower the heat to medium high. Cook the potatoes for 5-7 minutes until just tender.
  4. Drain the potatoes and set aside.
  5. Dice the onion into the same size as the potatoes. Heat a medium skillet over medium heat for several minutes and add the neutral oil and onions. Stir fry for 3-5 minutes until soft, translucent, and starting to lightly brown.
  6. Add the minced garlic and stir.
  7. Add the potatoes, soy sauce, mirin, and sugar. Simmer for 3-5 minutes until the sauce is mostly absorbed. Add the sesame oil and sesame seeds and stir to combine.
  8. Transfer to a dish, garnish with scallions, and serve immediately.

Keywords: potatoes, veggie sides, vegan, quick

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