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Soy-Glazed Yukon Gold Potato

Chef Shirley Chung

Soy-Glazed Yukon Gold Potato | Grain Molasses | Anchovies | Serrano Chili
by Chef Shirley Chung.


  • 2 ea. Yukon Gold potatoes
  • 1 ea. Serrano chili
  • ½ tbsp. minced garlic
  • ½ oz. Dry Anchovies
  • 2 tbsp. Grain molasses syrup
  • 3 tbsp. Sweet soy sauce
  • 3 tbsp. Water
  • 1 tsp. Sliced chive
  • 1 tsp. Toasted sesame seeds
  • Oil for fryer


  1. Peel and dice the Yukon Gold potato into bite size pieces.
  2. Slice the Serrano chili thin.
  3. Lightly fry the potato in 360 degree oil, until the surface is golden.
  4. In a sauté pan, heat up oil over medium heat, sweat the minced garlic, and add anchovies into the pan. Sauté til it turns gold.
  5. Add soy sauce and water to the pan, then add potato. Cook til tender.
  6. The last 2 minutes of cooking time, add molasses syrup and Serrano chili.
  7. The potato should absorb most of the liquid, the glaze will coat everything.
  8. Finish with toasted sesame and chopped chives.