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Honey garlic potatoes are perfectly sticky, sweet, and savory. This one-pan recipe is delicious served as a side dish for all your favorite meals!
Ingredients
*The Recipe Card below includes all the full measurements for these ingredients!
Baby potatoes: Cut these in half to shorten their cooking time. You may also use other potato varieties chopped to about 1 to 2-inch cubes.
Garlic, water, soy sauce, honey, lemon juice: These will form the sticky, addictive sauce that will coat the potatoes.
Butter: For additional richness, we add a couple tablespoons of cold butter to melt into the sauce!
Instructions
*The Recipe Card below includes all the full detailed instructions!
Cook your potatoes in an oiled pan until they turn golden brown, stirring occasionally.
Add in the garlic and sauté for 2 to 3 minutes.
Pour in the prepared sauce and let simmer until the potatoes are tender.
Once tender, bring to a boil and reduce the sauce to thicken into a glaze. Add in the butter and stir.
Cooking Tips
Don’t skip the browning step: Pan frying helps to sear the potatoes first (deepening its flavor), while also crisping them up slightly to make them less mushy once cooked.
Evenly cut your potatoes: This will ensure even cooking times for all your potatoes so that we don’t have inconsistencies where some are overcooked and others are under!
Serving Suggestions
These potatoes are incredibly versatile that can fit a wide variety of dishes. Because they are more on the sweeter side, I’d highly recommend pairing these with all kinds of savory dishes; things like grilled meats and roasted veggies.
Here’s a couple more ideas where you can pair the potatoes with!:
Honey Garlic Potatoes
Asian honey garlic potatoes are perfectly sticky, sweet, and savory. This one-pan recipe is delicious served as a side dish for all your favorite meals!
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Ingredients
1 cup water
1/4 cup soy sauce
2.5 tablespoons honey
1/2 teaspoon lemon juice
2 tablespoons neutral oil
1.5 pounds baby potatoes, halved
4 garlic cloves, minced
2 tablespoons cold unsalted butter
Toasted sesame seeds, for garnish
Directions
- In a small bowl, combine together the water, soy sauce, honey, and lemon juice. Mix well to combine and set aside.
- In a medium pan over medium-high heat, warm the oil. Add in the potatoes, and cook for 5 to 7 minutes, or until the potatoes have browned all over, stirring occasionally.
- Toss in the garlic, and continue to sauté with the potatoes until the garlic is golden and fragrant, about 2 to 3 minutes.
- Pour in the prepared sauce from earlier. Bring this to a boil, then cover and let simmer on medium-low for 7 to 10 minutes until the potatoes are fork tender.
- Remove the lid and increase the heat to medium-high. Continue to reduce/boil the sauce for another 2 to 3 minutes, or until the sauce has thickened into a sticky glaze.
- Once reduced, add in the butter and toss well until melted and incorporated into the sauce. Top with the sesame seeds and serve warm.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Man, this is delicious😍
Hi Maya,
So glad you enjoyed the recipe! 🙂
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This was amazing! I had to use normal russets instead of baby potatoes since that’s all I had on-hand, so I just sliced them to 0.5″ thick discs (the discs were somewhat small, 2″ diameter. Any larger than 2″ I would cut in half). They did take a bit longer to cook but that’s just the nature of the bigger different potato.
The sauce also took a bit longer than the recommended cook time to reduce to a glaze at the end, but it turned out so well and my husband upon taking the first bite said “omg this is so good”. Needless to say this recipe is being added into our meal rotation! Thanks for the wonderful recipe!!
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