Fiery Red Pepper Potatoes

Fiery Red Pepper Potatoes

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"This is a traditional and uniquely-flavored Korean side dish."

Ingredients 25 m {{adjustedServings}} servings 198 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
  2. Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.
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Reviews 7

  1. 8 Ratings

mrs. kosmos

The recipe didn't say what kind of potatoes to use, so I used russett. As soon as I put the sauce in, it was clear that the author meant to use significantly smaller potatoes. I put probably 5 times the amount of soy and cayenne in and it was still bland and tasteless from too much potato versus other ingredients. Even if I had used smaller potatoes, they still would have come out tasting like ordinary breakfast potatoes and not anything special. I actually wound up turning these into breakfast burritos, adding eggs, salsa and sour cream wrapped in a flour tortilla. They were really good like that.


I liked this! I used a can of new potatoes (it's all I had), and the store was out of red bell peppers, so I used orange. I also was out of sesame seeds, but I made do without. Here's a hint- for that "fiery" flavor, don't premix the cayenne and soy sauce. Start at step two, and then add the cayenne and soy sauce directly to the potatoes and veggies. Up the cayenne to a full teaspoon like I did. A pinch of pepper will light the match, but a tablespoon will give you fire. ;)


Excellent! I didn't have any sesame seeds so I added a little sesame oil to the sauce. I used one small red pepper and one small yellow pepper. Made with small russett potatoes. "Fiery" really isn't a great representation of the taste of this dish, but it was still delicious. Will most definitely make again!