Yoon Yi-ryeon's Highway Rest Stop-Style Baby Potato Roast

Name: Yoon Yi-ryeon's Highway Rest Stop-Style Baby Potato Roast
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 basket baby potatoes (about 500g); a little water; 3 tbsp cooking oil; 1/2 tbsp salt; 1 tbsp butter (about 15g); 1 tbsp raw sugar

Baby potatoes are microwaved to remove moisture for a chewy texture, then pan-fried in oil and butter until golden and wrinkled, recreating the sweet and savory highway rest stop-style roast potatoes.

20 min Difficulty Very easy Snacks & desserts

Main ingredients

baby potatoescooking oilbuttersugar

Ingredients needed 2 servings

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1 basket baby potatoes (about 500g)

a little water

3 tbsp cooking oil

1/2 tbsp salt

1 tbsp butter (about 15g)

1 tbsp raw sugar

Recipe

Place the baby potatoes in a bowl of running water and rub them with your hands to thoroughly clean the skins, removing any dirt or debris.
Use a small tool to clean out any crevices or eyes on the potatoes.
Put the cleaned baby potatoes in a microwave-safe container, add just a small amount of water to barely cover the bottom, cover, and microwave for 5 to 10 minutes depending on size until fully cooked through.
Drain the cooked potatoes in a colander to remove all moisture and let the surface dry, which will give them a chewier texture.
Heat 3 tablespoons of cooking oil in a frying pan, add the still-warm dried potatoes, and toss to lightly coat them in oil.
Sprinkle 1/2 tablespoon of salt evenly over the potatoes to draw out moisture, then cook over medium-low heat, shaking the pan occasionally, until the skins turn golden and wrinkled, as if deep-fried.
Once the potatoes are nicely browned, add 1 tablespoon of butter and toss to melt and coat them for a rich, savory flavor.
Finally, sprinkle 1 tablespoon of raw sugar evenly over the potatoes, as if seasoning fish with salt, and toss gently to coat the potatoes with a thin layer of sugar.

Wash the baby potatoes well with their skins on, then microwave for 5–10 minutes until fully cooked.
Heat cooking oil in a pan, add the cooked potatoes and salt, and cook over medium-low heat, tossing, until the skins are golden and wrinkled.
When the outsides are crispy, melt in butter for flavor, then sprinkle sugar evenly for a sweet coating.

Cooking tips

Microwaving the potatoes instead of boiling them in a large amount of water prevents them from absorbing excess moisture and drives off their own water, resulting in a uniquely chewy texture that doesn't fall apart.
If you add butter at the beginning, it will burn before the potatoes are cooked. Always use oil first to brown the surfaces, then add butter at the end for the best flavor.
Salting the potatoes before adding butter causes osmosis, which shrinks the skins and makes them wrinkled, while also helping the sweet and salty flavors penetrate evenly.

Recommended for

Those who want to recreate the golden, wrinkled, chewy texture of highway rest stop baby potatoes at home.
Those who want to make a quick, easy, sweet and salty, nutritious snack for kids without peeling potatoes.
Those who want a simple sweet-and-salty finger food or snack to enjoy with a beer.

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