2teaspoonvinegaror rice vinegar to help potatoes retain their shape during boiling process
Instructions
Rinse baby potatoes under cold water to remove any dirt. Do not peel.
In a large pot filled halfway with water, bring to a boil over medium high heat. Recommended: add salt and vinegar to the boiling water. The salt seasons the potato, and the vinegar allows the starchy potatoes to hold their shape better.
Boil baby potatoes for 20 minutes until fork tender, uncovered.
Meanwhile in a small bowl, combine Sauce ingredients. Set aside.
Strain potatoes in a colander.
In a large nonstick pan on medium to medium high heat, add avocado oil. Once oil is hot, add strained potatoes and fry on both sides until slightly brown, about 2-4 minutes.
Pour the sauce on top of the potatoes. It will bubble. Gently toss potatoes with a spatula into sauce for 4-5 minutes, until sauce has thickened slightly. Remove off heat. Garnish with green onions and sesame seeds. Enjoy!
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