Crispy Potatoes with Sambal Hot Honey

These crispy potatoes with hot honey are the best of both worlds. Why fight between thin and thick potatoes when you could have BOTH, and have them crispy? Now you never need to have that fight again.

This potato recipe levels itself up by mixing both potato “chip” style potatoes, which thick, fluffy, crispy potato wedges. Drench it all in hot honey and you have a traditional potato dish, in a totally non-traditional way.

Why use new potatoes for this crispy potato recipe?

So fun fact, new potatoes aren’t actually a potato variety. They are early harvested potatoes of several varieties! They are part of the “waxy” category of potatoes which does not make them your typical starchy potato used for roasting, but I love them for this recipe because of their creamy interior and delicate skin. The skin makes them easy to thinly slice, and perfect for roasting with the skin-on.

If you find them in season, they are amazing eaten within a few days of the harvest. Get them at your farmer’s market when you can, and they’ll make a crispy potato recipe like this extra special.

Ingredients you will need for these hot honey potatoes

• 3 lbs new potatoes or fingerling potatoes
• 3 tbsp extra virgin olive oil
• 2 sprigs fresh rosemary, finely chopped
• salt & pepper to taste
• 1/4 cup honey
• 2 tbsp sambal oelek
• 1/4 cup fresh parsley chopped, for garnish

How to prepare the potatoes for roasting

Potatoes are starchy magic, but you have to know how to coax that crispy, starchy goodness out of them. Prepping the potatoes is half the battle, and here’s how I like to prep this recipe:

• Split the potatoes into two groups. Use a mandolin to thinly slice one group into potato chip slices, cut the other group into halves.
• Quickly blanch the potato “chips” in the hot water, let them boil for about a minute before transferring to a bowl of ice water.
• Using the same pot of water, boil the potato halves for about 6-8 minutes, or until they are fork tender.
• Drain both potato groups and separate them into two bowls. Drizzle each bowl with olive oil, add the rosemary, salt and pepper and stir. While stirring “rough up” the potato halves to give them more surface area to get crispy.

How to make crispy roasted potatoes

It’s important to give the potatoes room to breath when they are roasting, otherwise the water they release won’t have anywhere to go, and the steaming effect will impact their ability to crisp up! As you roast your hot honey potatoes, I recommend doing the following:

• Prepare two baking sheets with parchment paper. Evenly space out the potato halves on one sheet, and do the same with the potato “chips” on the other.
• Roast both baking sheets at the same time at 425F. Remove the potato chips after 6-7 minutes, and flip the potato halves at the 15 minute mark, then cook for another 10 minutes or until golden brown.

Making the hot honey for this crispy potato recipe

The beauty of sambal oelek is it does all the work for you for these crispy potatoes with hot honey! Just combine with the honey and whisk until it is thick and bright red (and gorgeous!)

Bringing the whole recipe together

After the potatoes are out of the oven, it’s all about assembly. I recommend doing the following:

• Remove the potatoes from the oven and combine them onto one baking sheet.
• Evenly drizzle the hot honey over the potatoes and toss to coat.
• Serve on a large serving platter, and top with parsley!

Looking for other potato recipes?

Here are a few of my favorites!

And that’s everything for this crispy potato recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories, and I’m so excited to see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!