My partner and I love potatoes so much that we have them quite frequently every week.
Since I’m Asian, I love experimenting with different spices and sauces, and my partner (bless him) is very patient while I take my time to perfect something.
These Sticky Garlic Chili Potatoes are inspired by the Korean banchan gamja jorim, but I crank up the garlic and chili to give it even more flavor.
It’s a little sweet, a little spicy, and completely addictive.
I use baby potatoes. They’re cooked till golden and then tossed in a garlicky chili sauce that caramelizes and coats the potatoes. I finally sprinkle some sesame seeds and chopped scallions to finish it off. This can be eaten with rice and it stores well!
I’m going to add variations and substitutes at the end of the recipe.
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Tips for Extra Tasty Potatoes
- Use a nonstick or cast iron pan like this one for even crisping.
- Don’t skip drying the potatoes—it helps them crisp up properly.
- Add more honey or less gochujang to adjust the heat level to your liking.
- Use Korean gochujang for the most authentic flavor—this is my favorite brand.
Sticky Garlic Chili Potatoes
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes25
minutesIngredients
1 lb baby potatoes (halved if large)
1 tablespoon neutral oil (like avocado or canola)
3–4 garlic cloves, finely chopped
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste)
2 teaspoons honey or maple syrup
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon water (to loosen the sauce)
Sesame seeds and sliced scallions for garnish
Directions
- Boil or steam the baby potatoes for 10–12 minutes until fork-tender, then drain and pat them dry with a paper towel. Heat the neutral oil in a nonstick or cast iron skillet over medium heat. Add the potatoes and cook for 6–8 minutes, flipping occasionally, until the outsides are crispy and golden brown.
- While the potatoes are crisping up, mix together the soy sauce, gochujang, honey, rice vinegar, sesame oil, water, and chopped garlic in a small bowl. Once the potatoes are browned, pour the sauce over them and stir to coat. Let the sauce bubble and thicken for another 3–5 minutes, stirring occasionally until it becomes glossy and sticky.
- Turn off the heat and sprinkle with sesame seeds and scallions before serving. The potatoes should be tender inside, crispy at the edges, and coated in a fiery, garlicky glaze that clings to every bite. Serve immediately or enjoy them at room temperature—the flavor only deepens with time.
- You can make this dish once a week.
Variations & Substitutions
Swap gochujang with sambal oelek or sriracha if you can’t find it.
Try using sweet potatoes or even roasted cauliflower for a low-carb version.
Add a splash of soy sauce at the end for a more umami punch.
Garnish with crushed roasted peanuts or furikake to add a bit of a twist to this recipe.
For meal prep, store in an airtight container and reheat in a skillet with a splash of water.
They’re easy enough for a weeknight but flavorful enough to serve at dinner parties. I always find myself sneaking bites straight from the pan before they even hit the table, lol.
This is one of my partner’s favorite potato dishes too, so I do hope you enjoy this!
