Potato wedges in a brown garlic sauce garnished with sliced green onions on a large cream colored plate.

Potato Wedges in Spicy Garlic Sauce

Gamja Jorin (Korean Braised) Potatoes on Cookeru.com inspired this Potato Wedges in Garlic Sauce recipe. I searched for new recipes for potatoes when I found Gamja Jorin on Pinterest. I was intrigued.

The recipe looked delicious. So I decided to adapt it to microwave cooking. I'm not disappointed. In fact, I'm thrilled.

The sauce for the potatoes had me licking the plate. Even though I served the potato wedges with baby greens in an attempt to soak up the sauce. White rice does a better job. No shame in licking the plate; the sauce deserves better than being rinsed down the sink drain.

Text and Photo by Jac Kyles Baker

Makes 1 to 2 side dish servings

Ingredients

For the potatoes:

4 small yellow potatoes, peeled and each potato cut into 8 wedges

2 tsp vegetable oil

1 TB green onions, sliced

For the garlic sauce:

1/4 cup soy sauce

2 tsp coconut oil or vegetable oil

2 TB light brown sugar

4 garlic cloves, minced

1 tsp red pepper flakes

1/2 cup water

2 tsp cornstarch

Preparation

For the sauce:

Whisk light brown sugar, soy sauce, garlic and water in a small bowl.

Put the cornstarch in a separate small bowl. Add 3 TB of the sauce to the cornstarch. Stir to combine. Set aside.

Microwave sauce on HIGH for 1 minute. Carefully remove sauce from microwave. Add cornstarch mixture and oil to heated sauce and stir. Microwave sauce on HIGH for 30 seconds.

Carefully remove sauce from microwave. Stir sauce. Return sauce to microwave and cook on HIGH for 30 seconds more. (Sauce should thicken and will continue to thicken as it cools).

Add red pepper flakes to the sauce and set aside.

For the potatoes:

Place wedges in a large microwave safe bowl. Loosely cover bowl with a microwave safe lid or plate. Microwave on HIGH for 5 minutes, carefully checking halfway through cooking time for tenderness. CAUTION: HOT STEAM!

Carefully drain liquid from potatoes. Allow potatoes to cool uncovered for a few minutes before adding sauce.

Add sauce to cooled potatoes. The sauce's flavor is more intense as the potatoes sit. Recipe can be made ahead and reheated before serving.

Cook's Notes

Sauce can be made ahead. Store in a jar or sealed container in the refrigerator.

Page updated

Google Sites

Report abuse