Yoon Yi-ryeon's Braised Potatoes with Anchovies

A side dish of potatoes baked skin-on in an air fryer until chewy outside and moist inside, then braised with savory anchovies.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Drying the potato surface in an air fryer or microwave before braising prevents the skin from peeling off and keeps the potatoes from crumbling.
  • Add anchovies at the end to keep them savory without becoming too salty. If sensitive to fishy smell, stir-fry the anchovies separately in oil first.
  • Adding 4 tbsp starch syrup first and an extra 2 tbsp at the end for coating creates a glossy, chewy texture.

Recommended for

  • Those who struggle with braised potatoes that always crumble and break apart.
  • Those who love the uniquely chewy and springy texture of braised baby potatoes.
  • Those who want to enjoy the savory flavor of anchovies together with the chewy texture of potatoes.

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Yoon Yi-ryeon's Braised Potatoes with Anchovies | Modu Recipe