There’s something magical about the way roasted potatoes can warm a home, especially when they’re coated in a sweet and spicy glaze that makes every bite feel like a hug from the inside. Memories of gathering around the dinner table with family and friends often bring to mind crispy, golden potatoes drizzled in honey, hinting at the love that was stirred into every dish. When the weather turns cool, nothing feels more comforting than serving up a batch of Honey Glazed Roasted Potatoes.
Why make this recipe
These delightful Honey Glazed Roasted Potatoes are not just a side dish; they’re an experience. They merge the humble potato with the luscious sweetness of honey and a gentle kick from chili, creating a harmony that’ll make your taste buds sing. Perfect for holiday gatherings or a cozy weeknight dinner, these potatoes embody warm hospitality — just like a Southern grandma would make.
How to make Honey Glazed Roasted Potatoes
Gather ‘round, and let’s embark on this flavorful journey together. You’ll need:
Ingredients:
- 1.5kg Sebago potatoes, brushed, peeled, cut into large chunks
- 20g butter, melted
- 2 tbsp olive oil
- 125ml honey
- 2 garlic cloves, crushed
- 2 tbsp sriracha chili sauce
- 1 tsp apple cider vinegar
- 2 tsp MasterFoods Chilli Finely Chopped
- Sea salt flakes
- Freshly ground black pepper
Directions:
- Preheat your oven to a cozy 180 degrees C (or 160 degrees C if you’re using a fan-forced oven).
- Rinse those beautiful potato chunks under cool water before placing them in a saucepan filled with cold water. Bring the pot to a gentle boil over high heat. Let them dance in that bubbling water for 5 to 8 minutes, or until they are just tender.
- Drain the potatoes well, then return them to the warm pan. Shake them about on low heat for about 30 seconds to fluff up those edges. Let them cool for 10 minutes, giving you time to savor the anticipation.
- In a jug, combine the melted butter and olive oil until well blended.
- Lay the potatoes out in a single layer in a roasting pan; the more space, the better the roast! Drizzle that buttery mixture over them, and be generous with the sea salt flakes and freshly ground black pepper.
- Roast those precious potatoes for 50 minutes, watching until they turn a lovely light golden color.
- While that magic happens, let’s whip up the hot honey glaze. In the same jug, combine the honey, crushed garlic, sriracha, apple cider vinegar, and chili. Give it a good stir, letting the aromas transport you back to grandmother’s kitchen.
- Once your potatoes are beautifully roasted, pour that sticky, sweet glaze over them and give them a loving turn to coat. Return them to the oven, roasting for an additional 15 minutes or until they’re glossy and intoxicatingly sticky.
- Finally, serve those heavenly potatoes straight from the oven, and watch faces light up with joy!
How to serve Honey Glazed Roasted Potatoes
These beauties shine best alongside a juicy roast chicken, a hearty beef stew, or even as a stand-alone star on a festive platter at your next gathering. Sprinkle a little extra chili on top for those who appreciate a hint of heat!
How to store Honey Glazed Roasted Potatoes
If you find yourself with leftovers (though I won’t blame you if you don’t!), simply allow the potatoes to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to three days. Simply reheat in the oven for that warm, crispy texture to return.
Tips to make Honey Glazed Roasted Potatoes
- For a richer flavor, try using a flavored butter or adding fresh herbs like rosemary or thyme to your frying oil before roasting.
- If you love a kick, increase the amount of sriracha or try adding a pinch of cayenne pepper to the glaze for a fiery twist.
- Keep an eye on those potatoes towards the end of cooking, as oven temperatures can vary and we want to ensure they’re perfectly glossy without just becoming sticky!
Variations
Feel free to change up the potatoes! Swap the Sebago for Yukon Gold, or try a mix of colorful baby potatoes for a vibrant presentation. You can also experiment with different honey varieties — wildflower honey offers a delightful grassy note, while chestnut honey lends a deeper flavor.
FAQs
1. Can I make Honey Glazed Roasted Potatoes ahead of time?
Absolutely! You can prep the potatoes and glaze ahead of time, then roast them right before serving for that fresh-out-of-the-oven flavor.
2. Can I use sweet potatoes for this recipe?
Yes, sweet potatoes would work wonderfully, bringing a lovely sweetness that pairs beautifully with the honey glaze.
3. How do I ensure my potatoes get crispy?
Give them a good shake after boiling to rough up their surfaces — this helps create those delightful crispy edges while roasting.
As the aroma of these Honey Glazed Roasted Potatoes fills your kitchen, take a moment to relish in the simple joys of cooking and sharing a meal. Don’t forget to invite a friend or family member to join you at the table because, after all, food tastes even better when shared with those we love!
Honey Glazed Roasted Potatoes
Ingredients
Method
- Preheat your oven to 180 degrees C (or 160 degrees C if using a fan-forced oven).
- Rinse the potato chunks under cool water. Place them in a saucepan filled with cold water and bring to a gentle boil over high heat. Cook for 5 to 8 minutes, or until just tender.
- Drain the potatoes well and return them to the warm pan. Shake them on low heat for about 30 seconds to fluff up the edges. Let them cool for 10 minutes.
- In a jug, combine the melted butter and olive oil until well blended.
- Lay the potatoes out in a single layer in a roasting pan. Drizzle the buttery mixture over them, and season with sea salt flakes and freshly ground black pepper.
- Roast the potatoes for 50 minutes, until they turn a lovely light golden color.
- Meanwhile, prepare the hot honey glaze by combining honey, crushed garlic, sriracha, apple cider vinegar, and chili in the same jug. Stir well.
- Once the potatoes are roasted, pour the glaze over them and turn to coat. Return to the oven and roast for an additional 15 minutes or until glossy and sticky.
- Serve the potatoes straight from the oven.