Diced Potatoes In Soy Sauce Recipes

DICED POTATOES IN SOY SAUCE

Steps:

• Heat oven to 450.
• Place butter in a 13x9 or 10x15 rimmed baking pan; set pan in oven until butter is melted.
• Add potatoes to pan and stir to coat with butter.
• Bake stirring occasionally, until potatoes are tender when pierced (about 20 minutes).
• Add soy sauce to potatoes and stir to coat.
• Continue to bake until potatoes look dry (about 10 more minutes).
• Good served with beef roast or steak.

POTATO WITH SOY SAUCE ("GAMJA JORIM") RECIPE - (4.3/5)

Steps:

• Peel the 2-3 medium sized potatoes (15 oz :425 grams worth). Wash and cut them into ¾ inch cubes until you have 2½ cups' worth. Put the potato into a colander under running water to remove the starch. Cut ½ cup's worth of onion into bite sized chunks. Set aside. Add 1 tbs olive oil to a heated pan. Put the potato into the pan. Add 2 cloves of minced garlic and sauté it until the potato looks a little translucent. Add the onion and keep stirring for a few minutes. Add a half cup of water to the pan, 2 tbs of soy sauce, and 1 tbs of corn syrup (or sugar). Mix and simmer over medium heat for about 10 minutes until the liquid is evaporated. Keep stirring so it doesn't burn. Add more water if it looks like it needs some. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil. Sprinkle a pinch of sesame seeds over top and serve with rice.

CREAMED DICED POTATOES

Steps:

• Peel and slice or dice the potatoes.
• Boil them for about 10 minutes.
• In a casserole or crock pot put the soup and cheese.
• Mix in the potatoes.
• I haven't made these for a long time as I just found my book, but we'll make it for Xmas and re-post if I need to.
• Put in crock pot for about 2-1/2 hours on high.
• Or bake at 350°F for 30 to 40 minutes.

DICED POTATOES WITH SPINACH

Steps:

• Bring 2 1/2 qts water to a boil. Peel potatoes and cut into 3/4 inch cubes, then add to boiling water with 1 T salt.
• Bring to a boil again. Cover, turn heat to low and cook potatoes till just tender, about 6 minutes. Do not overcook.
• Drain, spread out and leave to cool (I just left mine in the colander rather than spread and it was fine).
• If using fresh spinach, wash and drop into large kettle of boiling water to wilt.
• Drain and squeeze out as much liquid as you can and chop fine. (if using frozen, cook according to package directions, drain and squeeze out liquid) Set spinach aside.
• Heat oil in a heavy, 12-inch, preferably nonstick skillet over medium high heat.
• When very hot, put in mustard seeds. As soon as the seeds begin to pop (a few seconds), add the onion and garlic.
• Turn heat to medium and fry for 3-4 minutes. Onions should turn very lightly brown on the edges.
• Put chopped spinach in skillet and keep stirring and frying for about 10 minutes.
• Add the cooked potatoes, garam masala and cayenne pepper and chickpeas (if desired). Stir and mix gently till potatoes are heated through. (Add a dash of salt if needed.).