Hi all! Here’s the #recipe for these #koreanBBQ #roastedpotatoes:

For the sauce:

1/4 cup soy sauce
1 tsp grated ginger
2 tbsp minced garlic
1 tbsp mirin
1 tsp rice vinegar
2 tbsp scallions, plus more for garnish
2 tbsp brown rice syrup (or maple syrup)
1/2 tsp black pepper
1 tsp sesame oil
1 tbsp gochugaru
2 tsp potato starch
2 tbsp water

For the potatoes:

2 tbsp vegetable oil
4 cups boiled baby potatoes
1 tsp sesame seeds

Preheat oven to 450° F. Mix all the sauce ingredients together. Set aside. Add oil to a very large sheet pan. Spread boiled potatoes across the sheet pan, so they are spaced apart. Using the bottom of a cup, smash the potatoes so they are thin and spread out, taking care not to totally break them. Place them in the oven and bake for 25 minutes. In the meantime, heat the sauce in a small pot over medium heat. Stir regularly until the liquid comes to a boil and then reduce heat and stir until it thickens (about 3 minutes). Remove from heat. When the potatoes are done, place them in a deep bowl and add the sauce. Toss the potatoes so they are evenly coated. Garnish with extra scallions and sesame seeds before serving.

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

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