Ready in 45 minutes
Serves 6 to 8
2 lb mini potatoes
3 tbsp peanut or vegetable oil
1 onion, coarsely chopped
1/4 tsp pepper
1/3 cup sherry, white wine or sake
1/4 cup soy sauce
2 tbsp green onion, chopped
1 tbsp toasted sesame seeds
Scrub potatoes and drain well. With side of a cleaver or heavy pan, lightly crush potatoes so they crack but don't fall apart.
Preheat oven to 400.In a cast-iron or other heavy bottomed oven-proof skillet over medium-high heat, heat oil. Add potatoes, onion and pepper, fry; stirring and shaking pan often, until potatoes and onions begin to brown, 7 to 8 minutes. Reduce heat to medium. Add sake and 2 tbsp water; cover and cook until sake is absorbed, about 5-8 minutes.
Uncover and stir in soy sauce. Transfer to oven; roast, shaking pan and stirring potatoes a few times, until tender, about 20 to 30 minutes (if potatoes start sticking to pan, add a little water). Transfer to serving plate, sprinkle with green onions and sesame seeds.
Per serving: 155 calories, 3g protein, 6g fat, 23g carbs, 3g fiber.