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Soy Braised Potatoes and Carrots

This potato side dish goes nicely in a lunch box or side with dinner. The potatoes are first pan fried then braised in a soy mixture absorbing all that flavor while maintaining its shape and texture.

I've had many versions of braised potatoes in restaurants but though delicious, many are too soft and mushy for my preference. This version has all the savory flavor but still has a nice bite to the texture.

Soy Braised Potatoes and Carrots


3-4 Tablespoons vegetable oil

4 small to medium potatoes (600g/20 oz), washed, peeled, cut into 3/4" cubes

1 medium carrot, medium diced

1 small onion, small dice

1/4 cup soy sauce

1/4 cup water

2 Tablespoons sesame oil

1 Tablespoon sugar

1 Tablespoon rice wine

1/2 teaspoon salt


Heat up 3-4 tablespoons of oil in a large skillet over medium high heat. When the oil is shimmery, 1-2 minutes, add potatoes in a single layer. Cook for 2 minutes then turn to brown other side. Cook for 2 minutes. Add onions and carrots and cook for 1-2 minutes turning again to try to lightly brown potatoes on all sides and for onions to turn translucent. Turn and mix one more time cooking for another minute.

Add the remaining ingredients, soy, water, sesame oil, sugar, wine and salt and mix to coat. Cover and turn heat down to medium. Simmer for 4-5 minutes. Remove lid and stir. There should still be some liquid in the pan. Check potatoes for doneness with a fork and adjust seasonings if necessary. Leave uncovered, raise heat to medium high and stir constantly until all the liquid is evaporated/absorbed and you are left with shiny, luscious braised potatoes and carrots. Turn off heat. Transfer to a serving dish and enjoy!

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