Orange Sesame Glazed Crispy Potatoes
Categories
Side DishThe Episode
Ingredients
- 2 pounds yellow potatoes such as Yukon gold
- 1/2 cup white wine vinegar
- 1/4 cup vegetable oil
Glaze
Ingredients
- 1 cup fresh orange juice
- 1/4 cup sugar
- 1/4 cup low sodium soy sauce (tamari if gluten free)
- 3 tablespoons rice wine vinegar
- Juice and zest of 1 lime
- 1 inch piece fresh ginger, peeled and grated
- 1/4 red bell pepper, washed, seeded, and cut in very small dices
- 1/4 red onion, peeled and finely minced
- 2 cloves garlic, finely chopped
- 1 teaspoon chili flakes
- Corn starch for slurry, if needed (maybe 2 tablespoons)
- Salt to taste
- 1/4 cup sesame seeds, toasted
Directions
- Peel and cut the potatoes in one inch cubes. Cover the potatoes with cold water and add vinegar.
- Simmer the potatoes and cook them until the tip of a small knife can go thru without breaking apart the potato.
- Strain the potatoes and leave them flat on a cookie rack to "steam dry". While this happens, make the glaze.
- In a sauce pot mix orange juice and sugar, simmer and reduce to half.
- Add the rest of ingredients (besides the corn starch) and simmer again for 15 minutes.
- Make a slurry (corn starch and a little water) and add some to the sauce until you see a "glaze" consistency.
- Toss the "dried" potatoes in a mixing bowl with the vegetable oil, place them on a pan with parchment paper and cook them in the air fryer for 15 minutes at 400°F.
- If your air fryer is too small, make 2 batches instead of one.
- When out of the air fryer, your potatoes should be very crispy, toss some of the sauce with the potatoes in a mixing bowl.
- To garnish, season with salt and sprinkle with the toasted sesame seeds.
