Crispy Soy-Honey Glazed Baby Potatoes with Shishito Peppers Tips, FAQ & printable recipe

Tips for success

For extra crispy potatoes, make sure they are completely dry before adding them to the hot oil. You can pat them with paper towels after draining.

Also, use a heavy-bottomed skillet that retains heat well, and don’t move the potatoes until they release easily from the pan. If you want a spicier kick, add a small chopped red chili or a drizzle of sriracha along with the glaze.

To keep the potatoes warm while you finish the dish, place them on a baking sheet in a low oven (200°F/95°C) for up to 15 minutes. This helps maintain their crispness.

When adding the glaze, work quickly and keep the heat high so it bubbles and thickens immediately. If the glaze becomes too thick, add a tablespoon of water to loosen it.

Variations

• Spicy Gochujang Glaze: Add 1 to 2 tablespoons of gochujang (Korean chili paste) to the glaze mixture for a spicy, savory kick. Reduce the honey to 2 tablespoons to balance the heat.
• Sesame-Ginger Twist: Increase the toasted sesame oil to 2 teaspoons and add 1 tablespoon of toasted sesame seeds to the glaze. Garnish with an extra sprinkle of sesame seeds for a nuttier flavor.
• Add Protein: For a heartier dish, add 200g of pan-seared tofu or 150g of cooked chicken sausage along with the peppers. Toss everything in the glaze and serve over rice.
• Maple-Balsamic Variation: Replace the honey with maple syrup and the mirin with balsamic vinegar for a slightly different sweet-tangy profile. This works well with sweet potatoes or regular potatoes.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The glaze will thicken; add a splash of water when reheating.

Freezer

Freezing is not recommended, as the potatoes will lose their crisp texture and become mushy upon thawing.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes, or in a skillet over medium heat with a splash of water until heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes will lose some crispness, but the flavor remains delicious.

To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for 5 to 7 minutes, or until heated through. Avoid microwaving, as it makes the potatoes soggy.

The components can be prepared ahead: parboil the potatoes up to a day in advance and keep them refrigerated. Make the glaze and store it in a jar in the fridge for up to a week.

When ready to serve, pan-fry the potatoes and peppers, then add the glaze. The final cooking takes only 10 minutes.

Serving ideas

Serve these glazed potatoes as a side dish alongside grilled meats, roasted chicken, or fish. They also make a satisfying vegetarian main when paired with steamed rice and a simple green salad. The sticky glaze pairs beautifully with plain rice, which soaks up the extra sauce.

For a Korean-style meal, serve with other banchan like kimchi, pickled radish, and seasoned spinach. The potatoes can also be served as an appetizer or party snack—provide toothpicks for easy grabbing. Garnish with extra sesame seeds and scallions just before serving for a fresh finish.

Frequently asked questions

Recipe card

Crispy Soy-Honey Glazed Baby Potatoes with Shishito Peppers

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 600 g baby Yukon Gold potatoes
• 60 ml soy sauce
• 45 ml honey
• 30 ml mirin
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp toasted sesame oil
• 3 tbsp vegetable oil
• 100 g shishito peppers
• 1 tbsp toasted white sesame seeds
• 2 scallions, cut into thin threads

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: soy, gluten, sesame, sulfites

Estimated nutrition per serving

Calories

280

Protein

5 g

Carbohydrates

45 g

Fat

10 g

Automatic estimate from the ingredient list, not laboratory-verified.