This Man's Cook Roasted Potato with Butter

Name: This Man's Cook Roasted Potato with Butter
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: small potatoes 600~700g (about 30 pieces); water (just enough to cover the potatoes); salt 1/2 teaspoon (for boiling); butter 30g; salt a pinch (for roasting); sugar 1 tablespoon; parsley powder a little (optional)

Enjoy the rich, sweet, and savory flavor of roadside rest stop roasted potatoes at home—simple and delicious.

30 min Difficulty Easy Snacks & desserts

Main ingredients

small potatoesbuttersugarparsley powder

Ingredients needed 3 servings

small potatoes 600~700g (about 30 pieces)
water (just enough to cover the potatoes)
salt 1/2 teaspoon (for boiling)

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small potatoes butter sugar parsley powder

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butter 30g

salt a pinch (for roasting)

sugar 1 tablespoon

parsley powder a little (optional)

Recipe

Rinse the small potatoes thoroughly under water to remove all dirt and surface particles.
Place the rinsed potatoes in a pot, add water just enough to cover them, and add 1/2 teaspoon of salt. Bring to a boil.
Once boiling, cover the pot and simmer over medium heat for about 15 minutes, checking if a fork slides in easily.
Remove the cooked potatoes, let them cool slightly, then peel off the skins using your hands or a knife.
Adjust the pan to medium-low heat and melt 30g of butter slowly.
Once melted, add the peeled potatoes and toss well to coat evenly with butter.
Continue cooking over medium-low heat for about 5 minutes, until one side turns golden brown, then flip and cook the other side evenly.
When the potatoes reach your desired level of browning, sprinkle with a pinch of salt and mix well.
Turn off the heat completely, add 1 tablespoon of sugar, and quickly stir using residual heat to coat the potatoes without burning the sugar.
Transfer to a serving dish and finish by optionally adding more sugar or sprinkling parsley powder to taste.

Boil small potatoes in salted water for 15 minutes, drain, cool slightly, then peel off the skins.
Melt butter in a pan over medium-low heat, add the potatoes, and gently roast until the surface turns golden.
Mix in a pinch of salt, turn off the heat, then add 1 tablespoon of sugar and quickly coat using residual heat.

Cooking tips

Gently roasting small potatoes over medium-low heat allows the butter to seep deep into the inside, enhancing flavor.
Never add sugar at the beginning or cook over high heat—this causes burning and darkening. Always mix in sugar only after turning off the heat, using residual heat.
To remove potato skins easily and cleanly, tilt the knife at an angle and scrape off the skin like peeling a carrot.

Recommended for

Those who want to experience the sweet-salty charm of highway rest stop small potatoes at home.
People looking to make a nutritious, universally loved snack with minimal ingredients.
Anyone wanting to perfectly achieve a sweet, savory, and buttery roasted potato without fail.

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