This recipe is great if you’re looking for a tasty Asian side-dish that requires minimal hands-on cooking. All it involves is seasoning the potatoes, popping them in the oven, then tossing them with the sauce. Tobanjan, a red chili bean paste is the key ingredient in the sauce that gives the potatoes a bit of a spicy and salty kick. This spicy paste can be found in most Asian grocery stores or online and may be spelled “tobanjan” (Japanese), “doubanjiang” or “toban-djan” (Chinese). The crispy baked potatoes when coated in the slightly spicy, salty and sweet sauce turn a little soft, absorb all of the taste and are just great.
Asian Baked Potatoes
Servings 3 servings
Ingredients
For the potatoes
- 1 1/2 pounds red skinned potatoes
- 1 tablespoon vegetable oil
- 1/2 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1/4 teaspoon freshly ground black pepper
- 5 cloves garlic minced
For the sauce
- 2 tablespoon soy sauce
- 2 tablespoon cooking sake
- 1 1/2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon tobanjan (豆板醤) red chili bean paste
Instructions
- Preheat the oven to 400 degrees F.
- Wash the potatoes and cut the potatoes into bite-size, leaving the skin on. Put the potatoes in a medium sized bowl.
- Add the vegetable oil, sesame oil, soy sauce, black pepper and garlic and toss with a spatula until the potatoes are evenly coated.
- Line a baking sheet with aluminium foil. Spread the coated potatoes out onto the baking sheet. Try not to have the potatoes touch.
- Bake the potatoes in the oven at 400 degrees F for 20 minutes, then at 350 degrees F for 10 minutes (convection oven). The potatoes should be slightly brown and crispy on the outside and soft on the inside.
- In a medium sized bowl, stir together all of the ingredients for the sauce.
- Add the baked potatoes to the sauce and toss to coat evenly. Let the potatoes sit in the sauce for 5 minutes, tossing occasionally.
- Serve warm.