Crispy Sweet & Sour Sriracha Potatoes
This gorgeous potato dish is sweet, spicy, tangy, and outrageously crispy!
We’re talking about Crispy Sweet and Sour Sriracha Potatoes… the ultimate side dish (or main event).
We’re talking about Crispy Sweet and Sour Sriracha Potatoes… the ultimate side dish (or main event).
In this recipe, @foodieling combines ultra-crispy, golden smashed potatoes with a sticky glaze made with Capilano Pure Honey. It’s a nice balance of natural sweetness and Sriracha heat that will have you making these on repeat.
-
Skill Level
Easy
Ingredients
- 1kg white potatoes
- 2 tsp salt
- 1 tsp bicarb soda
- 4 tbsp olive oil
- 3 tbsp Capilano Pure Honey
- 3 tbsp rice wine vinegar
- 2 tbsp Sriracha sauce
- 1 tbsp soy sauce
- 2 tsp minced garlic
- Sesame seeds to garnish
- Wash and cut potatoes into quarters for par-boiling. If you have small chat size potatoes you can leave them whole.
- Bring a large pot of water to boil and add potatoes. Add salt and bicarb soda, and boil for 15 minutes or until tender when poked with a fork. Drain and set aside.
- Preheat oven to 220°C. Place baking sheet on a baking tray. Spread the potatoes on the tray and use the bottom of a ramekin or glass to press down on the potatoes.
- Generously drizzle the olive oil over the potatoes and bake in oven for 40 minutes or until golden and crisp.
- In a bowl, whisk Capilano Pure Honey, rice wine vinegar, soy sauce, Sriracha sauce and garlic until well combined.
- Pour the hot crispy potatoes onto a plate and drizzle with Capilano Honey Sweet and Sour Sriracha Sauce. Garnish generously with sesame seeds and serve while hot. Enjoy!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Wash and cut potatoes into quarters for par-boiling. If you have small chat size potatoes you can leave them whole.
- Bring a large pot of water to boil and add potatoes. Add salt and bicarb soda, and boil for 15 minutes or until tender when poked with a fork. Drain and set aside.
- Preheat oven to 220°C. Place baking sheet on a baking tray. Spread the potatoes on the tray and use the bottom of a ramekin or glass to press down on the potatoes.
- Generously drizzle the olive oil over the potatoes and bake in oven for 40 minutes or until golden and crisp.
- In a bowl, whisk Capilano Pure Honey, rice wine vinegar, soy sauce, Sriracha sauce and garlic until well combined.
- Pour the hot crispy potatoes onto a plate and drizzle with Capilano Honey Sweet and Sour Sriracha Sauce. Garnish generously with sesame seeds and serve while hot. Enjoy!
-
Feeling Hungry?
- See all recipes
