Crispy on the outside and fluffy on the inside, these deliciously sweet, spicy, and sticky potatoes take just 10 ingredients to whip up.
- We use Maris Piper potatoes, but you can use any variety of white potato you like, such as russet or Yukon Gold.
- You can dial up the spice level by adding more or less sriracha.
- Regular soy sauce is also referred to as light soy sauce.
- 800g / 28.2oz white potatoes, see notes
- vegetable oil
- 2 tbsp soy sauce (or tamari for gluten-free)
- 3 tbsp maple syrup
- 1.5 tbsp sriracha
- 3 garlic cloves, peeled + finely chopped
- 1 tsp sesame oil
- small handful of sesame seeds
- small handful of fresh coriander, chopped
- Peel the potatoes, then slice the large ones into quarters and the smaller ones into halves.
- Add the potatoes to a large saucepan of cold water, bring to a boil and boil for 7-9 minutes or until soft on the outside, then drain and leave to cool slightly for 10 minutes.
- Preheat the oven to 200°C fan / 425°F.
- Add the potatoes to a roasting tray, sprinkle with a generous pinch of salt and drizzle with vegetable oil. Mix, then roast for 45-55 minutes or until golden and crispy, turning halfway.
- When the potatoes are nearly ready, mix the soy sauce, maple syrup, sriracha, garlic and sesame oil in a small bowl.
- Add the sauce to a pan on a medium heat and cook for 2-3 minutes or until the sauce begins to thicken. Then stir in the potatoes.
- Top with a small handful of sesame seeds and coriander to serve.