Roasted Honey Chili Potatoes
While in India I was introduced to one of the yummiest things I have ever eaten – “honey chili potato”. I was at a restaurant, stuffed to the brim from an amazing veggie curry with garlic naan bread but after one taste of these honey chili potatoes, I just couldn’t stop.
This dish normally uses french fries as the base but I wanted to lighten things up and avoid the deep-fryer. Simple, roasted potatoes do the trick as they still get nice and crispy on the outside and stay fluffy on the inside.
A recipe inspired by the 'honey chili potato' I had the pleasure of indulging in while travelling in India. This take ditches the deep-fried french fries and uses perfect, crispy, roasted potatoes instead. Be sure to slurp up all that sweet and spicy sauce!
- 2 tablespoons coconut oil
- 2 lbs yellow petite potatoes, halved
- Generous pinch of salt and pepper
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 3 green onions, sliced
- 1/3 cup honey
- 1 1/2 teaspoons soy sauce
- 2-3 tablespoons sriracha depending on how much spice you like!
- 1 tablespoon sesame seeds
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Preheat the oven to 450 degrees F.
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Toss the oil, potatoes, salt and pepper together and spread out in an even layer on a baking tray.
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Bake for 30 minutes, until golden brown and crispy, tossing once halfway through.
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When the potatoes are about 5 minutes from being done, grab a frying pan and heat the remaining coconut oil over medium heat.
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Saute the garlic and two of the green onions for one minute.
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Pour in the honey, soy sauce, chili sauce and sesame seeds and stir until well combined. Cook for 2-3 minutes until bubbling and fragrant.
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Pour the roasted potatoes into the pan and toss thoroughly with the honey-chili sauce. Let the sauce coat all of the potatoes and reduce for a minute or two.
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Garnish with the remaining sliced green onions and enjoy this saucy, sweet and spicy dish!
To keep this recipe gluten free, substitute gluten-free tamari for soy sauce.
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