Start by placing your bite-sized new potatoes in a large pot and covering them with water. Bring to a boil and cook for about 10-15 minutes until they are tender but not falling apart. Drain and let them cool slightly.
In a small bowl, whisk together the sesame oil, minced garlic, soy sauce, Sriracha, honey, and corn starch until smooth. This mixture will coat the potatoes and give them a delicious flavor.
Heat a skillet or wok over medium-high heat. Add a splash of sesame oil to ensure the potatoes don’t stick. Once hot, add the boiled potatoes, spreading them out in a single layer. Allow them to cook for about 5-7 minutes without stirring, so they develop a good crust.
Pour the prepared sauce over the crispy potatoes and toss gently to coat. Continue cooking for another 5 minutes, allowing the sauce to thicken and caramelize slightly.
Once the potatoes are crispy and coated in the sauce, remove them from heat. Sprinkle with sesame seeds and chopped green onions for an added crunch and freshness. Serve immediately and enjoy the crispy goodness!
