Chewy Korean Garlic Seasoned Potatoes
Chewy Korean-style potato bites made from mashed potato and potato starch, then coated in a savoury garlic, soy and chilli dressing. The shaped potatoes have a soft, springy texture similar to thick noodles and can be served as a snack, brunch dish or light meal.
Chewy Korean-style potato bites made from mashed potato and potato starch, then coated in a savoury garlic, soy and chilli dressing. The shaped potatoes have a soft, springy texture similar to thick noodles and can be served as a snack, brunch dish or light meal.
Ingredients
9 ingredients- POTATO DOUGH
- 2 medium potatoes, approximately 440g with the peel
- 200g potato starch
- 150ml water
- GARLIC SEASONING
- 14g minced garlic, approximately 2–3 cloves
- 4g Korean chilli flakes or regular chilli flakes, approximately 1 tbsp
- 3g granulated sugar, approximately 1 tsp
- 32g soy sauce, approximately 4 tbsp
- 9g spring onion, finely chopped, approximately 1 tbsp
- 24g avocado oil, approximately 3 tbsp
Method
22 steps- Peel the potatoes and cut them into small, evenly sized pieces.
- Place the potatoes in a saucepan, cover them with water and bring to a boil.
- Cook until completely tender and easily pierced with a fork.
- Drain the potatoes thoroughly and allow excess steam to escape for a minute.
- Transfer the potatoes to a large mixing bowl and mash until completely smooth.
- Add the potato starch to the warm mashed potato.
- Mix while gradually adding the 150ml water until a smooth, soft dough forms.
- When the mixture is cool enough to handle, knead it gently until evenly combined and free from dry patches.
- Divide the dough into small, evenly sized portions.
- Roll each portion into a smooth ball.
- Press the centre of each ball gently with the neck of a small bottle or another rounded tool to create a mushroom-like shape.
- Bring a large saucepan of water to a steady boil.
- Add the shaped potato pieces in batches, leaving enough space for them to move freely.
- Cook until the pieces rise to the surface, then continue boiling for approximately 1–2 minutes.
- Lift the cooked potato pieces from the water with a slotted spoon.
- Transfer them immediately to a bowl of cold water to stop the cooking and help preserve their chewy texture.
- Drain the potato pieces thoroughly and place them in a large serving bowl.
- For the seasoning, combine the minced garlic, chilli flakes, sugar, soy sauce, chopped spring onion and avocado oil in a small bowl.
- Stir until the sugar has dissolved and the seasoning is evenly mixed.
- Pour the garlic seasoning over the drained potato pieces.
- Toss gently until every piece is evenly coated.
- Serve immediately while the potatoes are soft and chewy.
Recipe notes
Helpful tips
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Drain the cooked potatoes thoroughly because excess moisture can make the dough sticky.
- Mash the potatoes while warm to create the smoothest dough.
- Add the water gradually and stop briefly to check the texture as you mix.
- The finished dough should be soft and smooth but firm enough to hold its shape.
- Keep the portions similar in size so they cook evenly.
- Cook the shaped potatoes in batches rather than overcrowding the saucepan.
- Transfer the cooked pieces to cold water promptly to help maintain their springy texture.
- Drain the potatoes well before adding the seasoning so the sauce is not diluted.
- Toss the potato pieces gently to avoid damaging their shape.
Equipment
- Vegetable peeler
- Sharp knife
- Chopping board
- Large saucepan
- Colander
- Large mixing bowl
- Potato masher or fork
- Small bottle or rounded shaping tool
- Slotted spoon
- Bowl of cold water
- Small mixing bowl
- Silicone spatula or large spoon
- Kitchen scales
- Measuring spoons
Storage
These seasoned potatoes are best served immediately while soft and chewy. Refrigerate cooled leftovers in an airtight container for up to 2 days. Reheat them briefly in simmering water or in a covered microwave-safe dish until hot, then drain before serving. The texture may become firmer after refrigeration. Store any unused garlic seasoning separately in the refrigerator for up to 3 days.
Substitutions
Avocado oilNeutral vegetable, sunflower or rapeseed oil
Use a mild-flavoured oil that will not overpower the garlic seasoning.
Korean chilli flakesRegular chilli flakes or mild chilli powder
Adjust the amount according to the desired heat level.
Soy sauceReduced-salt soy sauce or tamari
Taste the dressing before adding extra salt.
Spring onionFinely chopped chives
Add them immediately before serving.
Granulated sugarHoney or maple syrup
Use a small amount and mix until fully incorporated.
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