Ingredients:

  • 1.1 lbs (500g) Russet or Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 1 tbsp (15ml) neutral oil
  • 1 tbsp (15g) toasted sesame seeds
  • 1 tsp (5ml) toasted sesame oil
  • 3 tbsp (45ml) low-sodium soy sauce
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) water
  • 1 tsp (5g) minced garlic
  • ½ tsp (2g) black pepper

Instructions:

  1. Heat the neutral oil in a skillet over medium heat. Add the cubed potatoes and sauté for 5–7 minutes, stirring occasionally until the edges are golden brown.
  2. In a mixing bowl, whisk together the low-sodium soy sauce, maple syrup, water, minced garlic, and black pepper.
  3. Pour the sauce mixture over the seared potatoes. Reduce heat to medium-low, cover with a lid, and simmer for 15–20 minutes until the potatoes are tender.
  4. Remove the lid and increase heat to medium. Stir constantly as the liquid reduces into a syrupy glaze that coats the potatoes.
  5. Once the sauce has reduced by half and the potatoes look glossy, remove from heat. Stir in the toasted sesame oil and garnish with toasted sesame seeds.