Baked Sesame Potatoes Recipes

BAKED SESAME CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
• Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

BAKED SESAME POTATOES

Steps:

• Scrub potatoes and cut in half.
• Rub with sesame oil then sprinkle generously with coarsely ground black pepper and salt.
• Bake on a baking sheet until tender, turning partway through (about 45 minutes).

BAKED SESAME FRIES

Steps:

• Preheat the oven to 400*F.
• Dice the potatoes to desired size and place in a bowl with some cold water. Let sit 5 minutes. Drain potatoes and toss with the oil and gomashio.
• Lay potatoes on a non stick cookie sheet(or grease a regular cookie sheet with non stick cooking spray).
• Bake 30 minutes, flipping after 15 minutes.
• Enjoy!

POTATOES WITH SESAME SEEDS

Steps:

• Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce toa low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into 3/4-inch cubes.
• Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering. Add cumin, mustard, and sesame seeds; as soon as they begin to pop -- a matter of seconds -- add potatoes. Cook, stirring occasionally, 5 minutes.
• Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.

KOREAN SESAME CHICKEN AND POTATOES

Steps:

• Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.
• Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.
• Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.
• Serve chicken and vegetables over hot cooked rice.

TWICE-BAKED SWEET POTATOES WITH BACON-SESAME BRITTLE

Steps:

• Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
• Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
• Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.