Crispy Chilli Honey Potatoes
Equipment
Ingredients
Main Ingredients
potatoes (washed, peeled)
800 g
fresh red chilli (finely chopped)
2 pcs
honey
3 tbsp
olive oil
2 tbsp
garlic cloves (minced)
3 pcs
salt
1 tsp
black pepper
0.5 tsp
cornstarch
2 tbsp
Instructions
Prepare the potatoes
Cut potatoes into bite-sized chunks, about 2-3 cm pieces.
Parboil the potatoes
Place potato chunks in a pot of salted water and bring to a boil. Cook for 8-10 minutes until just tender but not falling apart.
Dry the potatoes
Drain potatoes in a colander and let them steam-dry for 2 minutes. This helps achieve maximum crispiness.
Coat with cornstarch
Return potatoes to the pot and sprinkle with cornstarch. Gently toss to coat evenly - this creates the crispy exterior.
Roast until crispy
Spread potatoes on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast at 220°C for 20-25 minutes, flipping halfway through.
Prepare chilli honey sauce
While potatoes are roasting, heat olive oil in a small pan over medium heat. Add minced garlic and chopped chilli, sauté for 1-2 minutes until fragrant. Stir in honey and remove from heat.
Toss potatoes in sauce
Remove crispy potatoes from the oven and immediately toss in the warm chilli honey sauce. Serve hot.
Original recipe
Storage
Best served immediately. Leftovers lose crispiness but can be reheated in oven
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