Honey Chilli Potatoes
These honey chilli potatoes are crispy, sweet, spicy, and tossed in a sticky Indo-Chinese glaze. Air fryer friendly and ready in under 25 minutes.
Servings: 2
Ingredients
- 1 medium sized gold potato
- 1 tsp corn starch
- 1/8 tsp garam masala
- 1/4 tsp cumin
- 1/4 tsp kashmiri mirch
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne
- 1/4 tsp garlic
- 1/4 tsp onion
- 1/4 tsp chaat masala
- 1 tsp sriracha
- 2 tbsp honey
- 1 tbsp ketchup
- 1 tsp soy
- 1 tsp rice vinegar
- 2 tsp oil
Instructions
- Season the potatoes: Slice potatoes into wedges or thick fries. Add cornstarch, spices, and 1 teaspoon of oil. Toss until the potatoes are evenly coated.
- Air fry: Arrange the potatoes in a single layer in the air fryer. Cook at 400°F for 12–15 minutes, flipping halfway for even crisping.
- Make the sauce: Heat 1 teaspoon oil in a pan. Add sriracha, honey, soy sauce, rice vinegar, and ketchup. Cook for 1 minute until the sauce thickens slightly.
- Combine: Add the crispy potatoes to the sauce and toss until fully coated. Let them cook for 1–2 minutes so the glaze caramelizes.
- Serve: Plate immediately for maximum crispiness.
Notes
Storage: Store leftovers in an airtight container for up to 2 days. Reheat in the air fryer to regain crispiness—avoid microwaving as it softens the coating.
Substitutions: Swap honey with maple syrup for a vegan version. Use sweet potatoes for a deeper caramelized flavor. Replace sriracha with gochujang for a thicker, richer glaze.
Variations: Add sesame seeds, sliced scallions, or crushed peanuts for crunch. Make a double batch of the glaze if you prefer extra saucy potatoes.
Nutrition
Calories: 183kcal | Carbohydrates: 36g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 133mg | Potassium: 416mg | Fiber: 2g | Sugar: 20g | Vitamin A: 306IU | Vitamin C: 19mg | Calcium: 21mg | Iron: 1mg
