Serves: 2
Cooking time: 25 minutes
Whenever you take a road trip in Korea, stopping at a highway rest area is part of the fun. Along with snacks like walnut cookies and fish cakes, these buttery baby potatoes are among the most popular treats. They’re served piping hot in a paper cup with a few toothpicks, making them easy to enjoy while taking a break from driving.
Of all the foods sold at Korean highway rest stops, the ones I always looked forward to the most were a hot bowl of noodle soup called garak-guksu, these buttery potatoes, chewy squid roasted on hot mineral stones, and roasted corn! For me, enjoying those special treats was one of the best parts of any road trip.
What sets Korean highway rest stop potatoes apart from ordinary roasted potatoes is the way they’re served. Once fully cooked, they’re placed in a paper cup, sprinkled with sugar and salt, and served with toothpicks. In this recipe, I made the sugar optional.
Ingredients
- 1 pound small baby potatoes, scrubbed clean with any blemishes removed
- 1 tablespoon unsalted butter
- ¼ teaspoon kosher salt
- 1 tablespoon sugar, optional
- 1 to 2 tablespoon grated Parmesan cheese
Directions
1. Place the potatoes in a medium saucepan and add enough water to barely cover them, about 1½ cups. Cover and cook over medium heat until fully cooked, about 17 to 20 minutes.
2. Test a potato with a wooden skewer. If it slides in easily, the potatoes are cooked. If the center is still a little firm, reduce the heat and cook for a few more minutes.
3. Drain the potatoes and return them to the pan. Cook over medium heat for a few minutes, gently tossing, until the remaining moisture has evaporated.
4. Add the butter and gently toss over medium heat until the potatoes are glossy and their skins are lightly crisp, about 5 minutes. Sprinkle with salt, give them a quick toss, and transfer them to a bowl.
5. Top with Parmesan cheese and sugar, if using, without stirring.
6. Insert a few wooden toothpicks into the potatoes and serve immediately.
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