These Honey Sriracha Roast Potatoes are perfectly moist and soft on the inside, with a sweet and spicy sriracha sauce that really bumps them to the next level.
I can’t get enough of potatoes. I’ll eat them in just about any variation. Some of my favorites are crispy roast potatoes and twice baked potatoes, but I have a particular sweet spot for these honey sriracha potatoes.
It’s hard to express how delicious this honey sriracha sauce is. I serve it on so many things – from chicken wings to pan fried salmon. It’s perfectly sticky. Slightly spicy, and the honey adds just the right sweetness.
The sriracha must make this sauce super spicy, right? Sriracha is super spicy, after all. But when you combine it with the honey and butter in this recipe, the heat level plummets and what you get is a mild spiciness. I promise. It’s not too spicy. But it does have all the flavor.
And that flavor is incredible. I don’t know what they put in that stuff, but it’s really good. When you can actually taste the flavor without the heat, you can really see how tasty it is.
How to Make Sriracha Potatoes
Cut the Potatoes
Start by cubing the potatoes. You can make them whatever size you want. I typically use baby potatoes and cut them in half. If you’re using a large russet potato, you can cut it into small or large cubes. It’s up to you.
The size you make the potatoes will affect the amount of time they take to cook, but it won’t be a problem to just leave them in a bit longer if you want larger pieces.
Bake the Potatoes
Place the potatoes in a large bowl and toss with the olive oil, salt and pepper. They only need a small amount of oil. Too much will have them swimming, which will hamper them from getting crispy.
Pour the potatoes into a baking dish and cover it with tin foil. Bake at 400 degrees F (204C) for 60 minutes. Check on the potatoes at this point to see how they’re doing.
I usually cut into one to check. It should be really tender and moist on the inside. If they haven’t yet reached that stage, put them back in for another 10 minutes.
Make the Sauce
The most important ingredient in this sauce is the Sriracha. I prefer Huy Fung Foods Sriracha with the rooster on the bottle. Another brand that’s good is Flying Goose Sriracha with the goose on the bottle.
You also want to select a good quality honey. Preferably one that is fresh and in liquid form. Honey can get crystallized over time, which won’t work as well for this sauce.
So, the ingredients you need for this recipe are:
- Butter (salted)
- Soy sauce
- Lemon juice
How to Make It
This sauce is super easy to make. Just combine all the ingredients in a saucepan and set it over medium high heat.
Stir it all together and let it bubble for a minute before lowering the heat to a simmer. Cook for about 5 minutes, until the sauce has reduced slightly and thickened up a bit.
You can use the sauce right away, or store it for later. I like to brush it on baked or grilled chicken.
Coat the Potatoes
The final step is to coat the potatoes in the sauce.
When the potatoes are done, take them out of the oven and remove the foil.
Pour half the sauce into the dish with the potatoes. Stir it until all the potatoes are coated. Add more sauce until the potatoes are all nicely coated. You can reserve the rest of the sauce for dipping, if you want.
Put the baking dish back in the oven for 5 minutes to get everything nice and bubbly. This helps to adhere the sauce to the potatoes and makes them deliciously sticky.
Serve as a side dish or appetizer.
What to Serve With Honey Sriracha Potatoes
These potatoes make a great side dish for a Pork Roast or Whole Chicken. Either of those can be made in the Instant Pot in the same amount of time as the potatoes, so you can get the full meal prepared in just over an hour.
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- 1 lb potatoes baby or russet, cubed
- 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
For the sauce
- 1/4 cup sriracha
- 3 tbsp honey
- 1 tbsp salted butter
- 2 tsp low-sodium soy sauce
- 1 tsp lemon juice
- Preheat oven to 400 degrees (204 degrees C). Line a baking sheet with parchment paper and set aside.
- Cube the potatoes, about 1″ pieces.
- Add potatoes to a bowl. Top with olive oil and toss to evenly coat potatoes. Pour potatoes into an oven safe baking dish. Cover with foil.
- Roast potatoes in the oven for 50 minutes, or until potatoes can easily be pierced through with a fork. Remove the foil after 30 minutes to allow the potatoes to brown.
- Remove from oven, pour in honey sriracha sauce and stir to coat all potatoes. Return to the oven for 5 more minutes. Serve.