I was worried potatoes wouldn't cook thru, so par boiled for 5 minutes, which worked for the size potatoes used. I'd recommend this step if your potatoes are larger than thumb size. If still too firm and glaze getting thick, just thin the glaze or add more and boil a bit longer.
Going to try the glaze and technique on other things like tofu, green beans, cauliflower. Would love to hear about other variations.
