Roasted potatoes in a sriracha glaze – the potatoes are soft on the inside, crisp on the outside with a spicy sticky glaze.
This recipe is inspired by So Vegan, I saw a blog post/recipe video of these potatoes being made and instantly saved the recipe to try myself.
Asian food is always super flavourful and this sriracha glaze is sweet, sticky and adds a delicious spicy kick of heat to each mouthful.
Slice your potatoes and place in a large baking tray. Drizzle over a tablespoon of oil and season with a smallish pinch of salt before roasting for 30-35 minutes, until the potatoes are soft and have turned golden in colour.
When the potatoes are a few minutes away from being ready, start preparing your glaze.
Take all the glaze ingredients, whisk together in a bowl, then pop in a saucepan and then heat for a few minutes until thickened. Toss the potatoes in the glaze and mix together in the pan until the sauce is coating the potatoes.
Serve right away with a sesame seed and chive or spring onion garnish.
Sriracha Glazed Roasted Potatoes
- 800 g baby potatoes quartered
- 1 tablespoon vegetable oil
- 3 tablespoons agave nectar, honey or maple syrup
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce I use dark soy sauce
- 1 and 1/2 tablespoons sriracha adjust to taste
- 3 cloves of garlic finely chopped
- Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Place the potatoes on a large baking tray. Drizzle with the oil and season with a generous sprinkle of salt. Roast the potatoes for 30-35 minutes until soft and they're lightly golden in colour.
- When the potatoes are nearly ready, make the glaze. In a small bowl, whisk together the agave nectar/honey or maple syrup with soy sauce, sesame oil, sriracha and the chopped garlic.
- Heat the glaze in a large saucepan (I recommend a deep frying pan/wok to do this) and allow the glaze to gently bubble for 2-3 minutes, or until it's thickened slightly. Add the roasted potatoes to the pan and mix to coat the potatoes in the glaze. Serve garnished with sesame seeds and chives/spring onion.