Recipe for Korean Potato Lettuce Wraps made with small potatoes

Korean Potato Lettuce Wraps

Learn how to cook red potatoes by incorporating fresh ingredients in this quick potato recipe.
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns
Prep10 minutes
Cook10 minutes
Total Time20 minutes
Course Lunch
Variety Fav(s) Ruby Sensation®
Cook Type Microwave, Stove Top
Dish Type Healthy, Party Food
Quick, Easy, Convenient 30 Minutes or Less
Season Spring, Summer
Bite Size 1-Bite


  • 12 oz. Tasteful Selections® 1-Bite potatoes, quartered
  • 2 tbsp. dark sesame oil, divided
  • ½ c. chopped red bell pepper
  • c. chopped green onion
  • ½ c. frozen shelled edamame
  • 3 tbsp. soy sauce or tamari
  • 2 tbsp. honey
  • 16 crisp butter or bibb lettuce leaves
  • Chopped dry-roasted peanuts, if desired
  • Sweet chili sauce or bottled peanut sauce, to taste


  • Place potatoes in a microwave-safe bowl; cook on HIGH for 4 minutes.
  • Meanwhile, heat 1 tablespoon sesame oi in a large skillet over medium-heat. Sauté the red pepper and onion for 2 minutes. Add the par-cooked potatoes and edamame; cook for 5 minutes longer, stirring frequently, until tender.
  • Stir in the remaining 1 tablespoon sesame oil, soy sauce and honey; cook for 2-3 minutes or until vegetables are well coated. Spoon the potato mixture into a serving dish.
  • Arrange the lettuce leaves on a large plate. Invite each diner to spoon some of the potato mixture onto each leaf, with a sprinkle of peanuts and drizzle of sauce. Fold the lettuce over the filling to eat out of hand.
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Recipe Tips

Spoon only a couple of tablespoons of the potato filling onto each lettuce leaf, so it’s easy to fold them up to eat without breaking. This is an easy recipe to double for a party, to serve as an appetizer for a spread of other Asian-inspired dishes.