Orange Sesame Glazed Crispy Potatoes
  • Srv: 8
  • By: Chef Laurent Zirotti


  • 2 pounds yellow potatoes such as Yukon gold
  • 1/2 cup white wine vinegar
  • 1/4 cup vegetable oil



  • 1 cup fresh orange juice
  • 1/4 cup sugar
  • 1/4 cup low sodium soy sauce (tamari if gluten free)
  • 3 tablespoons rice wine vinegar
  • Juice and zest of 1 lime
  • 1 inch piece fresh ginger, peeled and grated
  • 1/4 red bell pepper, washed, seeded, and cut in very small dices
  • 1/4 red onion, peeled and finely minced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chili flakes
  • Corn starch for slurry, if needed (maybe 2 tablespoons)
  • Salt to taste
  • 1/4 cup sesame seeds, toasted


  1. Peel and cut the potatoes in one inch cubes. Cover the potatoes with cold water and add vinegar.
  2. Simmer the potatoes and cook them until the tip of a small knife can go thru without breaking apart the potato.
  3. Strain the potatoes and leave them flat on a cookie rack to "steam dry". While this happens, make the glaze.
  4. In a sauce pot mix orange juice and sugar, simmer and reduce to half.
  5. Add the rest of ingredients (besides the corn starch) and simmer again for 15 minutes.
  6. Make a slurry (corn starch and a little water) and add some to the sauce until you see a "glaze" consistency.
  7. Toss the "dried" potatoes in a mixing bowl with the vegetable oil, place them on a pan with parchment paper and cook them in the air fryer for 15 minutes at 400°F.
  8. If your air fryer is too small, make 2 batches instead of one.
  9. When out of the air fryer, your potatoes should be very crispy, toss some of the sauce with the potatoes in a mixing bowl.
  10. To garnish, season with salt and sprinkle with the toasted sesame seeds.