If you love your foods sweet and sticky then you will love this honey sesame potatoes recipe. This dish is sautéed baby potatoes glazed with a delicious honey soy sauce and finished with red peppers and sesame seeds. And of course a nice hit of garlic because rarely is a dish complete without garlic, right?
Honey Sesame Potatoes Recipe
My honey sesame potatoes are delicious with all kinds of meats or as part of a BBQ side dish. They take around 20 minutes to make and are incredibly moreish! I enjoyed mine with some grilled chicken thighs and freshly made ginger slaw. I think this is a really versatile dish that can be enjoyed year round in both hot and cold weather. These could make a great alternative side dish to a roasted chicken for example!
I’ve trialled this recipe for me and my husband, so double up for families!
- Serves 2
- Decent glug of rape seed oil
- Baby potatoes, halved or quartered to make even sizes.
- 4 garlic cloves, minced
- 1 red pepper, diced
- 400ml water
- 5 tbsp soy sauce
- 4 tbsp honey
- 2 tbsp sesame seeds
To make your delicious honey sesame potatoes start by heating up the oil in a large pan on medium heat. Once it has reached temperature add the potatoes to the pan and sauté them for 5 minutes. Season well with salt and pepper.
Now add the minced garlic and red pepper and cook for a few minutes whilst stirring regularly with a wooden spoon.
In a jug mix together the water, soy and honey. Once the honey has dissolved into the mix, pour this all over your potatoes. Cook for 10 minutes or until the liquid has reduced and you’re left with a darkened and sticky sauce that is coating your potatoes nicely. The trick is to have a sauce that is thickened without it being too caramelised; be careful as the sugar in the honey can catch and burn quite quickly. The sauce should be translucent and flow nicely over the potatoes.
Finally add the sesame seeds and stir through. Your honey sesame potatoes are ready to serve. This dish looks great finished with a sprinkling of fresh coriander on top for a pop of colour.
Honey Sesame Potatoes
- Chopping board
- Large pan
- Garlic press
- Wooden spoon
- Large glug of rape seed oil
- 350 g baby potatoes, halved or quartered to equal sizes
- 4 Cloves of garlic, minced
- 1 Red pepper, diced
- 400 ml water
- 5 tbsp Soy sauce
- 4 tbsp Honey
- 2 tbsp sesame seeds
- Heat up the oil in the pan on medium heat and then add in the potatoes. Season well and sauté for 5 minutes.
- Add the red pepper and garlic and sauté for another few minutes.
- In a jug mix together the water, soy sauce and honey. Once the honey has dissolved add the liquid to the pan and stir through.
- Cook for 10 minutes or until the liquid has reduced to a sticky darkened glaze which coats the potatoes.
- Add the sesame seeds and stir through. Serve with a sprinkling of fresh coriander for a pop of colour.
Can you eat these potatoes cold?
Nothing would stop you from doing so, but at this isn’t a cool and creamy potato salad I would recommend enjoying these honey sesame potatoes hot. They are absolutely delicious fresh from the pan!
Can I use any kind of potato?
Not all potatoes are the same and some are better suited to various cooking methods. For sautéed dishes a waxy potato works best because they hold their shape better. For this dish you don’t want a potato that will soften into a mush and break down in the pan… otherwise you’ll just have honey sesame mash!
Baby potatoes are ideal because first of all they need minimal prep; being so small they need a quick halving or quartering to be the right size. Baby potatoes also have a delicate skin which does not need to be peeled. Finally baby potatoes tend to be a waxy type and they therefore hold their shape throughout cooking.
If you have some larger waxy potatoes these could be used. Jersey Royals, Charlotte and Anya are all waxy potatoes that will not fall apart with this style of cooking. Avoid using sweet potatoes, Maris Piper or King Edwards!
How long do honey sesame potatoes keep?
In theory these will happily keep in your fridge for a week, in an air tight container. But I always think that sticky dishes are best enjoyed fresh. If you do store some for later, I recommend reheating them in a pan with a little more water to loosen up the glaze once more. Once piping hot throughout and the glaze reduced into a sticky sauce once more you can serve and enjoy.
More sweet and sticky recipes
I love sticky recipes. I can’t get enough of them and I think sweet and sticky meats are just unreal. If you love the sound of these honey sesame potatoes then you might just love some of my other sweet and sticky recipes. Check them out below:
- Chinese style braised pork
- Sticky honey soy chicken with coconut noodles
- Pan fried honey soy salmon
- Sticky ginger chicken
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This recipe is great for Summer sides at BBQs, as well as a comforting Winter side when teamed with roasted meats. It’s a fantastic versatile dish that you can enjoy many different ways. Keep this recipe safe by pinning an image – that way you’ll always have easy access to these honey sesame potatoes.