Live the Live ™

I was going to prepare some teriyaki beef sirloin tips for dinner a few weeks ago, and my daughter requested potatoes instead of rice. But she wanted an Asian-inspired potato side dish. Now, that’s something I’d never heard of before, so we did some research and she came up with a recipe on line that seemed interesting. We took it, and made it our own.

 

 

1 lb. Yukon gold potatoes, cut into bite-sized pieces, skin on
1/2 a Vidalia onion, chopped
1 tablespoon grapeseed oil or other neutral oil
2 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons sesame oil
1 scallion, sliced thinly

 

 

Cut the potatoes into smaller pieces, if needed, and place them in a large pot of cold water. Since you’re using soy sauce, which has a lot of salt in it, salting the potato water is optional. Cook the potatoes until they’re just fork-tender.
Drain the potatoes, and set them aside.

Chop the onion to the same size (or smaller) as the potatoes.

Heat a large skillet over medium heat and add the oil. Add the chopped onion, and sauté them until they’re translucent.

Add the minced garlic and stir.

Add the potatoes, soy sauce, rice vinegar, and sugar. Let it cook for about 5 minutes, until the sauce is mostly absorbed.

Add the sesame oil to the potatoes and mix well.

Transfer the potatoes to serving dish and garnish with the scallions.