I’m Making These Sticky Potatoes on Repeat

I’m Making These Sticky Potatoes on Repeat

from simplyrecipes.com
Dinner
40 min
6 servings
181 kcal / serving

In this easy Southwestern-inspired side dish recipe, whole baby potatoes are braised and glazed in a smoky-sweet chipotle, maple, and tamari sauce.

Ingredients

  • 1 cupwater
  • 3 tablespoonstamari or soy sauce
  • 3 tablespoonsmaple syrup
  • 2 tablespoonslime juice
  • 1 tablespoonsminced chipotles in adobo
  • 2 clovesgarlic, minced
  • 1 teaspoonsmoked paprika
  • 2 tablespoonsunsalted butter
  • 1 ½ poundsbaby potatoes, 1 to 1 1/2-inches in diameter
  • salt and freshly ground black pepper, to taste
  • 1 tablespoonminced cilantro
  • sour cream, for serving, optional

Directions

  1. 1

    In a small bowl, whisk together the water, tamari, maple syrup, lime juice, minced chipotles in adobo, garlic, and smoked paprika; set aside.

  2. 2

    Melt the butter in a 12-inch skillet over medium heat. Add the potatoes and cook, turning occasionally, until golden, about 5 minutes.

  3. 3

    Stir in the reserved sauce. Bring to a boil, then reduce the heat to low, cover the pan with a lid, and simmer until the potatoes are tender and easily pierced with a fork, 15 to 20 minutes.

  4. 4

    Remove the lid, raise the heat to medium, and continue to cook, stirring frequently to coat the potatoes, until the sauce has reduced to a thick, sticky glaze, about 10 minutes. Off the heat, season the potatoes to taste with salt and pepper. Sprinkle with the cilantro and serve with sour cream, if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days. Love the recipe? Leave us stars and a comment below!