Korean highway rest stop potatoes (Hyugeso-gamja)

Baby potatoes are boiled, drained, tossed dry, then finished with butter, salt, and Parmesan, with optional sugar added on top. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @maangchi

Original recipe source

Cook time: 25 minutes

Servings: 2

Ingredients

• 1 pound small baby potatoes scrubbed clean with blemishes removed
• 1 tablespoon unsalted butter
• 0.25 teaspoon kosher salt
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon sugar

Instructions

1. Place the potatoes in a medium saucepan, add enough water to barely cover them, cover, and cook over medium heat until fully cooked. Potatoes are fully cooked and a skewer slides in easily.
2. Test a potato with a wooden skewer; if the center is still firm, reduce the heat and cook for a few more minutes. Skewer slides in easily.
3. Drain the potatoes and return them to the pan. Cook over medium heat for a few minutes, gently tossing, until the remaining moisture has evaporated. Potatoes look dry.
4. Add the butter and gently toss over medium heat until the potatoes are glossy and their skins are lightly crisp. Sprinkle with salt, give them a quick toss, and transfer them to a bowl. Potatoes are glossy and lightly crisp.
5. Top with Parmesan cheese and sugar, if using, without stirring. Toppings are added.
6. Insert a few wooden toothpicks into the potatoes and serve immediately. Ready to serve.