Crispy Soy-Honey Glazed Baby Potatoes with Shishito Peppers Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Wash the potatoes and cut any large ones in half. Mince the garlic and grate the ginger. Slice the scallions into thin threads.

Measure the soy sauce, honey, mirin, and sesame oil. Have a large pot and a large skillet ready. The entire process takes about 30 minutes, with most of the time hands-on.

Instructions

Parboil and Prep

1. 1Parboil the Potatoes
   Place the baby Yukon Gold potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 7 minutes. The potatoes should be just tender enough that a paring knife meets slight resistance. Drain and let cool slightly. When cool enough to handle, cut each potato in half.
   Look for Potatoes are fork-tender but still hold their shape.
   Tip Do not overcook; they will continue cooking in the skillet.
2. 2Make the Glaze
   In a small bowl, whisk together the soy sauce, honey, mirin, minced garlic, grated ginger, and toasted sesame oil until the honey is fully dissolved. Set aside.
   Look for A smooth, aromatic glaze with no honey stuck to the bottom.
   Tip Use fresh ginger and garlic for the best flavor.

The potatoes are just tender when pierced with a knife, but still firm enough to hold their shape. The glaze is smooth and aromatic, with the honey fully dissolved. The kitchen smells of garlic and ginger.

Crisp and Glaze

3. 3Pan-Fry the Potatoes
   Heat the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Carefully place the potato halves cut-side down in a single layer. Cook without moving for 8 minutes, until the cut sides are deep golden brown and crispy. Use a spatula to turn them and cook for another 2 minutes to crisp the skins.
   Look for Cut sides are deeply browned and crisp; skins are blistered in spots.
   Tip Resist stirring; let the potatoes develop a crust.
4. 4Blister the Shishito Peppers
   Add the shishito peppers to the skillet with the potatoes. Cook, stirring occasionally, for 2 to 3 minutes, until the peppers are blistered and slightly charred in spots. They should be tender but still vibrant green.
   Look for Peppers are blistered and softened, with charred edges.
   Tip Keep the heat high to get a good blister without steaming.
5. 5Add the Glaze and Bubble
   Pour the soy-honey glaze over the potatoes and peppers. Stir to coat everything evenly. Let the glaze bubble rapidly for 2 minutes, stirring frequently, until it thickens and clings to the potatoes and peppers in a shiny, sticky coating.
   Look for The glaze is thick, glossy, and coats each piece without being watery.
   Tip If the glaze reduces too much, add a splash of water to loosen.

The potatoes have a deep golden, crunchy crust. The shishito peppers are blistered with charred spots. The glaze has reduced to a thick, shiny coating that clings to every piece, and the pan is almost dry.

Finish and Serve

6. 6Finish and Serve
   Transfer the glazed potatoes and peppers to a serving platter. Sprinkle with toasted white sesame seeds and scallion threads. Serve hot, straight from the skillet or platter.
   Look for Sesame seeds and scallions add color and aroma.
   Tip Serve immediately for the crispiest texture.

The dish is glossy and fragrant, topped with sesame seeds and green scallion threads. The potatoes are crisp on the outside and creamy inside, with a sticky sweet-savory coating that is utterly irresistible.

Common mistakes

One common mistake is overcrowding the skillet, which traps steam and prevents the potatoes from getting crispy.

Cook in batches if necessary. Another mistake is stirring the potatoes too soon; let them sit undisturbed to develop a crust.

Overcooking the potatoes in the parboil stage can make them fall apart during frying. Finally, be careful not to burn the garlic in the glaze—add it with the liquids so it doesn't scorch.

How to tell it’s done

The dish is done when the potatoes are deep golden brown and crispy on the cut sides, and the glaze has thickened to a syrupy consistency that coats the potatoes and peppers.

The peppers should be blistered and tender. Since there is no raw protein in this recipe, no internal temperature check is needed. Serve immediately for the best texture.