Description
Sriracha Glazed Roast Potatoes bring a fiery kick to your dinner table. Get crispy, tender potatoes with a sweet-spicy glaze. Easy recipe for a flavorful side.
Ingredients
Scale
- Star Potatoes:
- 2 lbs (about 4–5 medium) Russet or Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1 tablespoon salt, for boiling water
- Spicy Sweet Glaze:
- 1/4 cup Sriracha sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- Finishing Touches:
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Prep Those Spuds: First things first, get those potatoes washed and scrubbed. No one wants gritty Sriracha Glazed Roast Potatoes! Then, chop them into roughly 1-inch cubes. Try to keep them similar in size so they cook evenly; I once had a mix of tiny bits and huge chunks, and it was a mess, some burnt, some raw. Pop them into a large pot, cover with cold water, add a good pinch of salt – this is where I always forget, oops! Bring to a boil, then simmer for about 5-7 minutes until they’re just fork-tender, not mushy. Drain them really well, then let them steam dry in the colander for a few minutes. This step is key for crispiness, seriously!
- Whip Up the Fiery Glaze: While your potatoes are doing their thing, grab a medium bowl. Whisk together the Sriracha, honey (or maple syrup), garlic powder, soy sauce, and a generous splash of olive oil. Give it a taste! This is your chance to adjust the heat or sweetness. Want more kick? Add more Sriracha! Prefer it a bit sweeter? A drizzle more honey. I usually add a little extra garlic powder here because, well, it’s me. This glaze smells so good already, you’ll be tempted to dip a finger in!
- Glaze and Toss: Once your potatoes are nice and dry, transfer them to a large mixing bowl. Pour that glorious Sriracha glaze all over them. Now, get in there with your hands (or a sturdy spoon, if you’re feeling fancy) and toss, toss, toss! Make sure every single potato cube is coated in that sticky, spicy goodness. This is where things can get a little messy, but it’s part of the fun! I always end up with a bit of glaze on my cheek, honestly.
- Roast to Perfection: Preheat your oven to a good hot 400°F (200°C). Line a large baking sheet with parchment paper – you’ll thank me later for the easy cleanup. Spread your glazed Sriracha Glazed Roast Potatoes out in a single layer. Don’t overcrowd the pan, this is crucial for crispiness! If they’re too close, they’ll steam instead of roast, and we don’t want sad, soggy potatoes. If you have a lot, use two baking sheets. Roast for 20 minutes, then flip them over.
- Flip and Finish: After that first 20 minutes, carefully flip those potatoes. See those beautiful caramelized edges forming? That’s what we’re after! Continue roasting for another 20-30 minutes, or until they’re beautifully golden brown, crispy on the outside, and tender on the inside. Every oven is a little different, so keep an eye on them. Sometimes I pull one out to ‘test’ it, which usually means I eat half the pan before dinner. Oops!
- Serve It Up: Once your Sriracha Glazed Roast Potatoes are perfectly roasted, pull them from the oven. If you’re feeling fancy, a sprinkle of fresh chopped cilantro adds a lovely pop of color and freshness, and honestly, it just makes them sing. A squeeze of lime juice at the end can also brighten everything up beautifully. Serve them hot, right off the pan, and watch them disappear! The smell alone is enough to get everyone running to the kitchen.