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Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegetables, Vegetarian · November 19, 2021

Crispy Potatoes with Sambal Hot Honey

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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.

Table of contents

  • Why use new potatoes for this crispy potato recipe?
  • Ingredients you will need for these hot honey potatoes
  • How to prepare the potatoes for roasting
  • How to make crispy roasted potatoes
  • Making the hot honey for this crispy potato recipe
  • Bringing the whole recipe together
  • Looking for other potato recipes?

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!

Crispy Calabrian Chili Potatoes with Lemon Parsley
These spicy, crunchy potato medallions are the perfect bite. Mix the hot, crispy potatoes with a bright, herby gremolata and it makes the best side dish, appetizer or snack.
Check out this recipe
Crispy Potatoes with Avocado & Dill
If you are looking for an easy but impressive appetizer or party snack, these Crispy Potatoes with Avocado & Dill are it! Easy to make and done in half an hour, these bite-sized potatoes are the perfect combination of crispy, salty, fatt, and acidic. They are a total bar food recipe and will leave you wanting to eat the whole plate by yourself (and hey, there's no shame in that game!)
Check out this recipe
Easy BBQ Salmon Stuffed Sweet Potatoes
Perfect for a healthy lunch or easy weeknight dinner, this is a quick, flavorful meal that requires zero active cooking. All you need to do is set your oven to one temperature, prep a few things, toss it all together and eat!
Check out this recipe
BBQ Salmon Stuffed Sweet Potats

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!

Crispy Potatoes with Sambal Hot Honey

These potatoes are the best of both world, some are thick and some are thin, all are so so crispy. Smother it in a sambal oelek hot honey and it's true potato heaven on a plate.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:45 minutes mins
Course: Appetizer, Side Dish
Cuisine: American, Indonesian
Keyword: crispy, hot honey, potatoes
Servings: 6 servings

Ingredients

  • 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

Instructions

  • Preheat your oven to 425F and bring a large pot of salted water to a boil. Prepare a large bowl of ice water to the side.
  • 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.
  • 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.
  • While the potatoes are roasting, whisk together the sambal oelek and honey to make the hot honey.
  • Remove the potatoes from the oven and toss them together. Drizzle with the hot honey.
  • Serve topped with fresh parsley!

Posted In: Dairy Free, Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegetables, Vegetarian

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