photo by Spoon Fork Bacon
The expressway rest stops in South Korea are famous for food that goes beyond standard gas-station fare, often highlighting regional specialities. One of my longtime favorites are these deceptively simple buttered potatoes, a dish so popular that Koreans know it as hyugyeso gamja (rest stop potatoes). What makes them so special? The bite-size potatoes are double-cooked: first boiled and then sautéed in butter, so they stay fluffy and tender on the inside while the outsides are crisp and crinkled with a salty-sweet flavor.
Serves 2-4
Ingredients
1 pound white baby potatoes, skin-on (see Cook’s Note)
Kosher salt
2 tablespoons unsalted butter
1 1/2 tablespoons sugar
Dried parsley, optional
Directions
Rinse the potatoes thoroughly. Place in a medium nonstick skillet and add 1 tablespoon salt and 2 cups water (the water should cover the potatoes about half to two-thirds of the way up). Bring to a boil over high heat, then cover and continue to boil until the potatoes are fork-tender but not mushy, about 15 minutes.
Drain most of the water out of the skillet, leaving about 1 to 2 tablespoons in along with the potatoes. Add the butter and reduce the heat to medium low. Cook, covered, stirring or shaking the pan occasionally to prevent the potatoes from sticking or burning, for about 10 minutes.
Add the sugar and remaining 1 1/2 teaspoons salt to the pan, tossing to coat the potatoes. Cook over medium-low heat until the potatoes are glazed and lightly browned on several sides, 3 to 5 minutes longer. Sprinkle with dried parsley if using and serve warm.
Cook’s Note
This recipe calls for small white baby potatoes, a variety that can often be found loose or bagged at many grocery stores and supermarkets.