Korean Braised Potatoes

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1. 1Step 1: Preheat the oven to 400°F.
2. 2Step 2: Place a baking sheet in the oven to preheat.
3. 3Step 3: In a large bowl, toss the potatoes with the oil and a pinch of salt. Carefully remove the hot baking sheet from the oven and spread the potatoes evenly onto the pan. Roast, turning halfway through, until the edges are golden and the potatoes still show a little bit of resistance when pierced with a fork or skewer, 15 to 20 minutes.
4. 4Step 4: After turning the potatoes halfway through cooking, in a wide skillet, combine the soy sauce, water, brown sugar, honey, mirin, and garlic. Bring the mixture to a gentle simmer over medium heat and let cook until the sauce is thickened, glossy, and briefly leaves a trail on the bottom of the pan when a spatula is dragged through it, 6 to 8 minutes.
5. 5Step 5: Carefully loosen the potatoes from the hot baking sheet and add them directly into the simmering sauce. Cook, uncovered and stirring occasionally, until the potatoes are tender and the liquid thickens into a syrupy glaze, 12 to 15 minutes.
6. 6Step 6: When the potatoes are glossy and evenly coated, remove the pan from the heat. Transfer to a serving bowl and drizzle with the sesame oil, sprinkle with the sesame seeds, and garnish with the sliced scallions, if using. Serve warm or at room temperature with rice and other Korean side dishes.
7. 7Step 7: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of water to loosen the glaze.