Ingredients:

• 1½ lbs Idaho® Gold Fingerling Potatoes, washed
• ¾ C Cold Water
• 1 T Soy Sauce
• 2 T Honey
• 2 T Gochujang
• 1 T Rice Wine Vinegar
• 2 Garlic Cloves, minced
• 3 T Olive Oil
• 5 each 12" Skewers
• 1 tsp Sesame Oil
• ½ tsp Kosher Salt, plus more as needed
• 1 tsp Sesame Seeds, toasted
• 1 T Green Onion (Scallion) tops, sliced thin on a bias

Directions:

1. Prepare the potatoes by cutting them into 1-inch pieces.
2. Bring a 4-quart or larger pot of water to a boil. Once water is boiling, gently boil potatoes for 8-10 minutes, or until 1-inch pieces are al dente.
3. While the water heats, make the marinade. In a small pot, add the ¾ cup water, soy sauce, honey, gochujang, rice wine vinegar, and garlic. Bring to a boil on MEDIUM heat. Simmer until it starts to thicken, almost like a syrup.
4. Drain the boiled potatoes and toss in olive oil, then skewer onto the 5 skewers.
5. Grill over HIGH heat while brushing with marinade to glaze and lacquer. Remove from heat when potatoes are charred and deep red in color.
6. Drizzle the skewers with sesame oil and finish seasoning with kosher salt. Sprinkle with sesame seeds and sliced green onions to finish.

Chef’s Notes

If you choose to prep ahead, you can marinate the cooked, al dente potatoes with the oil and prepared gochujang reduction for up to 2 days before skewering and grilling.