Crispy Soy-Honey Glazed Baby Potatoes with Shishito Peppers

Sweet, savory, and utterly addictive, these crispy soy-honey glazed baby potatoes with blistered shishito peppers are the Korean side dish you didn’t know you needed. Baby Yukon Gold potatoes are parboiled, then pan-fried until deeply golden and crunchy, before being tossed in a sticky glaze of soy sauce, honey, garlic, and ginger.

The shishito peppers add a gentle char and a pop of color. Finished with toasted sesame seeds and delicate scallion threads, this dish is a celebration of texture and flavor.

These crispy soy-honey glazed baby potatoes are a perfect balance of sweet, savory, and sticky. The potatoes are parboiled to ensure a creamy interior, then pan-fried cut-side down until they develop a shatteringly crisp crust.

The glossy glaze—made with soy sauce, honey, mirin, garlic, and ginger—coats every piece in a rich, caramelized coating. Blistered shishito peppers bring a mild, smoky flavor and a hint of heat. This dish comes together in about 30 minutes and works beautifully as a side or a vegetarian main.

Ingredients

Why this recipe works

Parboiling the potatoes before pan-frying is the key to achieving a creamy interior and a crisp exterior. The brief simmer starts the cooking process, so the potatoes only need a short time in the hot skillet to develop a deep golden crust. This method ensures the potatoes are cooked through without burning the outside, giving you the best of both textures.

The glaze is a classic Korean flavor combination: soy sauce for saltiness, honey for sweetness, mirin for a touch of acidity, and garlic and ginger for aromatic depth.

When the glaze bubbles in the skillet, it reduces and thickens, clinging to the potatoes and peppers in a shiny, sticky coating. The result is a dish that is both comforting and exciting, with layers of flavor in every bite.

Notes and substitutions

Baby Yukon Gold potatoes are ideal because they are small, buttery, and hold their shape well. If you can’t find them, baby red potatoes or small new potatoes work well. Shishito peppers are mild, but you may occasionally find a spicy one. If you prefer more heat, add a pinch of red pepper flakes to the glaze.

Use a large skillet with a nonstick or well-seasoned cast-iron surface to prevent sticking. Vegetable oil has a high smoke point, perfect for achieving a crisp crust.

For the glaze, use low-sodium soy sauce if you prefer a less salty dish. Fresh garlic and ginger are essential—do not substitute with dried. Toasted sesame oil adds a nutty aroma, so don’t skip it.

• baby Yukon Gold potatoes: baby red potatoes or small new potatoes
• mirin: 2 tbsp dry sherry plus 1 tbsp sugar, or 3 tbsp sake with 1 tsp sugar
• shishito peppers: poblano peppers, seeded and cut into strips, or cubanelle peppers
• honey: maple syrup or agave nectar

Equipment

• Large pot
• Large skillet
• Mixing bowl
• Whisk
• Chef's knife
• Cutting board
• Measuring spoons
• Tongs