Koko's Kitchen | Honey Chili Potato

Koko's Kitchen | Honey Chili PotatoWhile 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.

Roasted Honey Chili Potatoes | Koko's Kitchen

 

Koko's Kitchen | Honey Chili Potato
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Roasted Honey Chili Potatoes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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!

Course: Side Dish
Cuisine: Indian
Author: Koko
Ingredients
Potatoes
  • 2 tablespoons coconut oil
  • 2 lbs yellow petite potatoes, halved
  • Generous pinch of salt and pepper
Honey Chili Sauce
  • 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
Instructions
Potatoes
  1. Preheat the oven to 450 degrees F.

  2. Toss the oil, potatoes, salt and pepper together and spread out in an even layer on a baking tray.

  3. Bake for 30 minutes, until golden brown and crispy, tossing once halfway through.

Honey Chili Sauce
  1. When the potatoes are about 5 minutes from being done, grab a frying pan and heat the remaining coconut oil over medium heat.

  2. Saute the garlic and two of the green onions for one minute.

  3. 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.

  4. 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.

  5. Garnish with the remaining sliced green onions and enjoy this saucy, sweet and spicy dish!

Recipe Notes

To keep this recipe gluten free, substitute gluten-free tamari for soy sauce.

Roasted Honey Chili Potatoes | Koko's Kitchen

Roasted Honey Chili Potatoes | Koko's Kitchen

Roasted Honey Chili Potatoes | Koko's Kitchen

Roasted Honey Chili Potatoes | Koko's Kitchen

No time to make these tonight? Pin it for later!

Roasted Honey Chili Potatoes | Koko's Kitchen

 

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  • The sauce sounds really great! Not really fancy for potatoes these days, but the sauce would be fantastic to pair with shrimps too.

  • So true, Angie! I will have to give that a go!!

  • Melville Nicoletta

    Hi Koko, India holds a special place in my soul and still have to go there one day. As for these potatoes, absolutetly mouth watering. I love sriracha, next to lemon grass and curries it is one of my favorites to use to spice things up a bit. I like that you roasted the potatoes. They get so crispy on the outside and when you crunch in the interior just melts on your tongue. Add in the spices and you have a real winner in my books. I am definitely putting this on our roster. Great recipe Koko!
    Cheers!
    Loreto

  • Oooh you must! It was not like any other country that I have been too – a completely unique experience!! I love sriracha, too. It’s the perfect amount of spice without being too hot! Thank you Loreto!!

  • Yum! I love drawing culinary inspiration from my travels and infusing it into my kitchen. These Roasted Honey Chili Potatoes sound divine, unique and so simple to whip up — I’ve just pinned the recipe for future reference. Have a lovely weekend, Koko!

  • I love how simple yet flavorful this dish is. I’m not often tempted by potatoes, but this right here? HECK YES. It’s rare you see the combo of “heat and sweet” applied to taters. I love this spin.

  • Bob Brill

    WOW! These potatoes are spectacular-delicious and pretty! What a lovely and unexpected dish. The combination of flavours in the sauce is so perfect. I used 2T of sriracha and it was enough. This recipe will stay on my favourites list. Thanks Doll!
    -evan

  • Yay!! Glad you loved’em! 🙂

  • Thanks Dana!! I feel like I’m not hugely into potatoes either but this has such unique heat and sweet flavour like you said, it’s really worth trying!! I’m obsessed…! 🙂

  • Thanks Justine! It’s so fun to see how people around the world eat and when I get home from travelling I love to see how I can those dishes work here! 🙂