Glass Potatoes

Based on a popular Korean dish, Glass Potatoes are small potatoes simmered in a sweet-and-savory miso flavored syrup that results in a velvety interior with a gorgeous mirror glazed exterior.

During summer, I harvest potatoes as I need them. However, at the end of each growing season I have to dig up the plant before the first freeze. I often get “baby” potatoes along with the mature full sized potatoes. I love new potatoes, the actual name for those cute little baby potatoes. For one, they cook up much quicker which is great for those busy weekday nights when you do not have a lot of time to spend in the kitchen. Additionally, a new potato will typically taste sweeter than a mature potato and have softer flesh. You do not want to use them in any recipe that has a long cooking time or they will cook down to mush. But these little cuties are the perfect side dish. I need to use new potatoes up within the first three months which often leads to creative recipes much like this recipe.

Glass potatoes are my version of gamja jorim (soy sauced-lacquered potatoes). I am one of the few people in the world who does not like soy sauce. I do not know if that is due to its high salt content, its dark umami flavor, or I’m using the wrong brand. I am told by my eastern friends that soy sauce can be as complexed as fine wine. That might be true, but still not a fan. I wanted to remove the soy sauce in the recipe while staying true to the origin of the original recipe. A great substitute for soy sauce is always miso sauce. Soy sauce and miso sauce share many of the same qualities but their differences are enough to create a new, dare I say better, dish.

Miso Sauce vs. Soy Sauce:

Miso is a Japanese seasoning paste, while soy sauce is a liquid condiment of Chinese origin. As stated above, they share more characteristics than not. Both miso and soy are made up of mostly soybeans. The difference is soy sauce adds roasted wheat and is mixed and inoculated with aspergillus, or koji mold. Miso Sauce adds other grains like rice, wheat, and millet to the fermentation. Miso is slightly lower in sodium and has been described as sweet, fruity, even earthy. Lastly, miso sauce is slightly thicker and when being substituted for soy sauce will need to be watered down.

Glaze Two-Ways:

This Glass Potato recipe is based on a popular Korean side dish of braised potato in a sweet soy sauce glaze that can be found in almost any Korean restaurant around the globe. I am substituting the soy sauce for a miso sauce and adding the “glass” by incorporating white corn syrup in the sauce which coats the outside of the potato with this amazing shiny finish. I know the potato is the main ingredient, but for me the star is this amazing glaze. After the potatoes are fully cooked the glaze is normally discarded, but hold on there. Why not use the leftover glaze to baste some duck breast for a delicious dinner.

Glass Potatoes

Cedar Oak Farms
Braised potatoes coated in a sweet and savory glaze, these decadent potatoes cook up velvety soft on the inside with a gorgeous glass outside.
Cook Time 45 mins
Course Side Dish
Cuisine Asian
Servings 6
Calories 361 kcal


  • 1 tablespoon miso paste
  • 3/4 cup hot water
  • 3 tablespoons light corn syrup
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • teaspoon minced garlic
  • teaspoon minced fresh ginger
  • pounds small red potatoes
  • 1/2 teaspoon roasted sesame seeds optional


  • Choose potatoes no bigger than an egg. Clean the potatoes thoroughly – use a scrubber to remove any dirt if needed. Trim off any bruised or marred areas.
  • In a small bowl, mix the miso sauce into the hot water.
  • In a medium saucepan add the corn syrup, miso mixture, sugar, oil, garlic, and ginger. Bring to a boil over medium-high heat. Reduce to simmer and add potatoes. Cook, stirring occasionally, for 30 minutes.
  • Using a spider ladle or slotted spoon, transfer potatoes to a bowl. Continue cooking the syrup mixture over medium heat, stirring often for 11 to 13 minutes, or until reduced and thickened.
  • Return potatoes to saucepan and stir to fully coat with syrup. Remove from heat and let sit 5 minutes. Using a spider ladle or slotted spoon, transfer potatoes back to bowl. Toss in sesame seeds, if desired.
Keyword Potatoes, Side Dish

8 thoughts on “Glass Potatoes

  1. These sound rather interesting!
    I’m sure you want us to cook the potatoes before we add them to the thickened sauce for glazing 😉

    1. Thanks, Dale.
      Actually, I do not. If you use the small potatoes, in step 3 you add the potatoes to the sauce and cook for 30 minutes. That is enough to cook them through. And bonus, that flavor gets into the potatoes.

      1. No, no… I am a bad reader. I missed the line stating to put the taters into the glaze… whistles as she walks away slowly…

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