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Potatoes With Garlic Scapes


potatoes with garlic scapes in cast iron pan

Potatoes With Garlic Scapes

Joanne Molinaro
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  • 2-3 yukon potatoes chopped into 6 pieces each
  • 1 Tablespoon oil
  • 6-7 garlic scapes chopped into 2-3 inch pieces
  • 1/4 red onion
  • 2 cloves garlic
  • 3 Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon Gochagaru (Korean chili flakes)
  • 1 Tablespoon maple syrup
  • 1/2 vup vegetable broth or water
  • 1 teaspoon black pepper
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon sesame oil


  • In a large pan, add oil over medium high heat. When oil is hot, add garlic, garlic scapes, and onions. Sauté for approximately 3-4 minutes, until garlic starts to get slightly brown.
  • Add potatoes to pan and then add gochugaru, soy sauce, vinegar, and maple syrup. Stir until all potatoes are evenly coated.
  • Add vegetable broth and reduce heat to medium low. Cover the pan with a lid and cook until liquid reduces and potatoes are nearly cooked (~15-17 minutes). With a large spoon, ladle the braising liquid over the potatoes every few minutes.
  • When potatoes are nearly cooked, remove the lid and finish cooking (1-2 minutes).
  • Drizzle sesame oil and sprinkle sesame seeds before serving.
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