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Korean Highway Rest‑Stop Roasted Baby Potatoes

Recipe from Maangchi, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 22 October 2026.

10 minutes to prep, 20 to cook. These Korean highway‑style roasted baby potatoes are crispy on the outside, buttery and cheesy on the inside, and finished with a hint of salt and optional sugar. The simple method turns humble potatoes into a satisfying snack perfect for breakfast, brunch, or a quick side. Inspired by the beloved rest‑stop treats of Korea, this dish brings that comforting flavor home.

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Korean Highway Rest‑Stop Roasted Baby Potatoes by Maangchi, a frame from the YouTube video

Method

  1. Wash the baby potatoes thoroughly, scrubbing off any dirt and removing any sprouts or blemishes.

  2. Place the potatoes in a pot and add enough water to cover them (about 1 to 1.5 cups).

  3. Bring to a boil and cook for 15 minutes, then test for doneness; if the centers still have resistance, cook for an additional 2 minutes.

  4. Drain the potatoes and let them dry in the pot for a couple of minutes until most of the water has evaporated.

  5. Add the butter to the hot potatoes and toss until the skins become shiny and glossy.

  6. Sprinkle the grated Parmesan cheese and kosher salt over the potatoes, stirring gently to coat evenly.

  7. If desired, add a pinch of sugar for a subtle sweetness.

  8. Continue cooking over low heat until the skins turn crunchy and light brown.

  9. Remove from heat and serve immediately as a comforting side dish or brunch snack.

Tips while you cook

Dry potatoes before butter
After draining, let the potatoes sit in the pot for a couple of minutes until most water evaporates before adding butter.
Check doneness early
Test the potatoes after 15 minutes of boiling and add an extra 2 minutes only if the centers still resist.
Butter coating first
Toss the hot potatoes with butter until the skins become shiny before sprinkling Parmesan.
Add sugar at the end if desired
If you like a subtle sweetness, sprinkle a pinch of sugar after the cheese and continue cooking.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Maangchi’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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