Why You’ll Love This Recipe
I like this recipe because it transforms everyday ingredients into something that tastes like it came straight out of a restaurant kitchen. Roasted Yukon Gold potatoes have that creamy interior and crisp exterior, and when I toss them in a hot skillet with a glossy chilli-honey glaze, everything caramelizes beautifully. The toasted sesame seeds and fresh chives on top add just the right crunch and freshness. It’s a dish I turn to when I want to impress with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For Roasting the Potatoes:
2 pounds Yukon Gold potatoes
2–3 tablespoons olive oil (divided for roasting and finishing)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon chili powder
For the Honey Chilli Sauce & Garnish:
2 tablespoons chilli paste
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons rice vinegar or white wine vinegar
1 clove garlic, minced
1 tablespoon sesame seeds, toasted
1 tablespoon chives or scallions, chopped
Directions
Prep-Ahead and Pre-Cook Steps:
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Preheat the Oven:
I preheat the oven to 400°F (200°C). If I want easier cleanup, I line a sheet pan with foil. -
Prepare the Potatoes:
I wash and cut the Yukon Gold potatoes into bite-sized chunks—about 1-inch pieces. I drizzle them with 1 tablespoon olive oil and season with salt, pepper, and chili powder. Then I use my hands to make sure every piece is evenly coated and spread them out in a single layer on the pan. -
Roast the Potatoes:
I roast the potatoes on the center oven rack for about 30 minutes, until they’re golden and fork-tender. After roasting, I let them cool slightly. If I’m prepping ahead, I store them in an airtight container in the fridge until I’m ready to finish the dish. -
Make the Sauce:
While the potatoes roast, I whisk together the chilli paste, soy sauce, honey, vinegar, and garlic in a small bowl. This sauce is what gives the dish its signature sweet-and-spicy kick.
Finish Cooking Steps:
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Crisp the Potatoes:
I heat a large skillet over high heat and add a bit of olive oil. Then I add the roasted potatoes in a single layer and let them crisp up for a few minutes without stirring. Once they’re golden on one side, I flip them to crisp the other side. -
Add the Sauce:
I pour the prepared sauce over the crispy potatoes and toss them gently to coat. I let the sauce cook down and caramelize for about 3–5 minutes, stirring often to keep it from burning. -
Garnish and Serve:
Once everything’s coated and sizzling, I transfer the potatoes to a serving dish and sprinkle with toasted sesame seeds and chopped chives or scallions. Then I serve immediately while they’re still hot and sticky.
Servings and timing
This recipe serves 6 people as a side dish.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: About 55 minutes
Variations
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I’ve swapped the potatoes with sweet potatoes for a sweeter, slightly softer result that works beautifully with the honey chilli glaze.
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Adding a splash of sriracha to the sauce gives it a more intense heat if I’m in the mood for something spicier.
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For extra crunch, I toss in some bell peppers or onions during the skillet stage.
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If I want a more savory balance, I add a teaspoon of oyster sauce to the mix.
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Sometimes I top the dish with crushed roasted peanuts for extra texture.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When I’m ready to eat them again, I reheat the potatoes in a hot skillet or in the oven to help bring back their crispiness. I avoid microwaving, as it tends to make them soggy.
FAQs
Can I use a different type of potato?
Yes, I can use Russet or red potatoes, but I prefer Yukon Gold because they hold their shape well and have a creamy texture after roasting.
How spicy is this dish?
It’s mildly spicy as written. If I want more heat, I add extra chilli paste or a few crushed red pepper flakes to the sauce.
Can I make this ahead of time?
I often roast the potatoes and mix the sauce a day ahead, then crisp and glaze the potatoes in the skillet right before serving.
What can I serve this with?
This works great with grilled chicken, tofu, or even just on its own as an appetizer or party snack.
Can I air-fry the potatoes instead of roasting?
Yes, I’ve air-fried the potatoes at 400°F for about 15–20 minutes, shaking halfway through. It saves time and still gives a crispy texture.
Conclusion
These Honey Chilli Potatoes are a go-to when I need a flavorful, exciting side dish with minimal ingredients and maximum impact. They come together easily, pack a bold flavor punch, and always disappear fast. Whether I’m making them as a snack or serving them alongside dinner, they never fail to impress.
Print
Honey Chilli Potatoes Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This sweet and spicy honey chilli potatoes recipe is the ultimate flavor-packed side dish! Crispy roasted potatoes tossed in a bold, sticky sauce with garlic, soy, and honey.
Ingredients
For Roasting Potatoes:
2 pounds Yukon Gold potatoes
2–3 tablespoons olive oil (divided for roasting and cooking)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon chili powder
For Honey Chilli Sauce & Garnish:
2 tablespoons chilli paste
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons rice vinegar or white wine vinegar
1 clove garlic, minced
1 tablespoon sesame seeds, toasted
1 tablespoon chives or scallions, chopped
Instructions
Prep-Ahead and Pre-Cook:
Preheat oven to 400°F (200°C).
Wash and cut the potatoes into 1-inch bite-sized pieces. Peel optional.
Place on a baking sheet (lined with foil for easy cleanup if desired).
Drizzle with 1 tbsp olive oil, then season with salt, pepper, and chili powder. Toss to coat.
Roast in the center rack of the oven for 30 minutes until golden and cooked through.
While roasting, whisk together chilli paste, soy sauce, honey, vinegar, and minced garlic in a small bowl to make the sauce.
Let potatoes cool if prepping ahead, then refrigerate until ready to finish.
Finish Cooking:
Heat a large skillet over high heat. Add remaining olive oil and roasted potatoes.
Arrange potatoes in a single layer to sear for a few minutes until crisp. Flip and crisp the other side.
Pour in the prepared honey chilli sauce and stir to coat.
Cook for 3–5 minutes, stirring often, until sauce thickens slightly and glazes the potatoes.
Transfer to a serving dish. Garnish with toasted sesame seeds and chopped chives or scallions.
Notes
For extra crispiness, don’t overcrowd the skillet during searing.
Store leftovers in an airtight container and reheat in a skillet for best texture.
Adjust spice by increasing or decreasing the amount of chilli paste.
Works great as a vegetarian appetizer, side dish, or game day snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Side Dish
- Method: Roasting, Sautéing
- Cuisine: Asian, Thai
