Soy-Braised Potatoes
- 2 pounds red or white rose potatoes, washed and halved or quartered
- ½ cup water
- 1 tablespoon sugar
- ¼ cup soy sauce
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, peeled and crushed
- 1 tablespoon sesame seeds, toasted, for garnish
- 1 green onion, thinly sliced, green part only, for garnish
- Red pepper flakes, for garnish (optional)
Instructions:
A crisp green salad would make a fine accompaniment to the dish.
- Place the potatoes and water in the slow cooker insert. (The smaller the pieces, the faster they will cook. Also, the greater the surface area of the potato that is exposed, the more the sauce will be soaked up, and the more flavorful your potatoes will be.)
- Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork, stirring now and again to keep all sides of the potatoes cooking evenly.
- In a small bowl, combine the sugar, soy sauce, sesame oil, and garlic and pour over the potatoes, tossing thoroughly to coat all sides. Recover and continue cooking for about 30 minutes longer.
- Serve garnished with the toasted sesame seeds, sliced green onion, and red pepper flakes.