Korean Buttery Potatoes
Good morning, everyone! Did you all have a good weekend? I sure did! My husband got me some gift certificates for a facial and some hair salon services (I know. Isn’t he so great?) so I went and got those done on Saturday while my husband watched our two boys. By the end of the day, my husband sighed loudly and said “I don’t know how you do this all day everyday.” Hmm, frankly I don’t, either. But it’s a good thing that my kids are so cute. :)
These little buttery potatoes have become one of my favorites ever. I used to have these in Korea. They sell these at every Rest Area along the highways. Although Koreans use round and smaller potatoes, I just couldn’t find those here so I used yukon golds instead.
I call this recipe “Korean” but you don’t need any specific “Korean” ingredients to make these potatoes. It’s only got four ingredients. Super simple. Super easy. I made these for a potluck dinner with family and it was a hit! Everyone loved it and these go well with anything and everything.
I used a whole bag of yukon golds to make these.. Not a huge bag. A little bag they sell at grocery stores. I think there were about 18-20 little yukon gold potatoes. Yellow potatoes usually work better in this type of recipe but you can make these using red potatoes as well. I don’t recommend russet potatoes because they are a lot bigger and it will take way too long to make these.
Peel potatoes clean. You will need about 18-20 little yukon golds.
Place the peeled potatoes in large pot. Add water until it covers all the potatoes. Add salt and bring the water to boiling and continue on until the potatoes are almost cooked through, about 10-12 minutes. Drain water. In large pan, melt 2 tablespoons butter over medium high heat. When the butter melts, place the potatoes evenly and cook both sides until golden brown, about 3-4 minutes on each side. Stir gently using wooden spatula to allow the potatoes turn to golden brown color.
Season with salt and pepper and garnish with parsley flakes.
- 18-20 small yukon gold potatoes (or red), peeled clean
- 2 teaspoons salt
- 2 tablespoons butter
- salt and pepper to taste
- dried parsley flakes
- In large pot, place potatoes evenly and add water to cover all the potatoes. Add 2 teaspoons salt and bring it to boiling. Continue on until the potatoes are almost cooked through, about 10-12 minutes. Drain water.
- Melt butter in large pan over medium high heat. Add the boiled potatoes carefully and arrange them evenly in the pan and cook both sides until golden brown, about 3-4 minutes each side. Stir carefully using wooden spoon to allow the potatoes turn golden brown all over. Season with salt and pepper and garnish with parsley flakes