Korean-style early potatoes: spicy, sweet and with sesame oil

Ingredients

• 400 g small potatoes
• 4 tablespoons neutral oil ((grape seed or rapeseed for cooking))
• 3 cloves garlic
• 250 ml water
• 5 tablespoons rice syrup ((or honey))
• 4 teaspoons clear soy sauce
• 1 tablespoon gojuchang ((or easier to find sriracha))
• 1/2 teaspoon rice or white vinegar
• 2 tablespoons toasted sesame oil
• toasted sesame seeds (, fresh chives)