Honey Sriracha Roasted Potatoes
Servings
4Serving size
4 ounces potatoesThis recipe can be multiplied or divided by 2 and makes good leftovers, hot or cold.
Ingredients
| 1 Tbsp. Sriracha |
| 2 tsp.. Honey |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Olive oil |
| 1 pound Red potatoes (or Yukon gold potatoes, cut into 3/4 inch cubes) |
| 2 clove Garlic, raw (finely minced) |
Instructions
Add the Sriracha sauce, honey, salt, and pepper in a small mixing bowl. Whisk until smooth.
When the pan is hot, add the olive oil and swirl to coat the pan.
Add the potatoes and return the pan to the oven.
Roast for 15 minutes. Toss the potatoes every 4 or 5 minutes.
Add the garlic and roast for 5 minutes.
Toss well and add the Sriracha mixture. Toss and return the pan to the oven. Roast for 7 to 10 minutes and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These potatoes are fantastic. Roasted potatoes have a nice sweetness with great umami flavor. The minced garlic turns a bit bitter as it browns, and for this recipe that really helps to balance the first two flavors from the potatoes – then the salty-spiciness of the Sriracha kicks in. You can roast these in advance and they are perfect for a summer picnic.
Check the label of your Sriracha to make sure of the sodium content. This varies widely. The USDA reports only about 50 milligrams per teaspoon, but one of the most popular, Huy Fong Foods Chili Garlic Sauce, contains 95 milligrams per teaspoon so you might have to adjust your added salt a bit to keep the flavors balanced.