Honey and chilli roast potatoes with sour cream and Sriracha sauce

Adam Liaw
Adam Liaw gives potato wedges a makeover.
Adam Liaw gives potato wedges a makeover. Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

In the '90s, the potato wedge with sour cream and sweet chilli sauce reigned supreme. For this update, honey roasted potatoes are teamed with the heat of Sriracha.

Ingredients

500g kipfler potatoes, washed but not peeled

2 tbsp extra virgin olive oil

50g butter

1 tbsp honey

salt, to season

2 large red chillies, thickly sliced

1 tbsp finely shredded parsley, to serve

freshly ground black pepper, to serve

¼ cup sour cream, to serve

1 tbsp Sriracha sauce, to serve

Method

1. Heat your oven to 220C (200C fan-forced). Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, turn down the heat and simmer until the potatoes are tender, about 12 minutes. 

2, Drain the potatoes and return to the pot. Press each potato with the back of a fork to break it in half, then add the olive oil, butter and honey. Season with salt and toss.

3. Transfer to a baking tray and bake the potatoes until crisp and golden brown, about 45 minutes. Halfway through cooking, turn the potatoes and scatter with the chilli slices.

4. When the potatoes have finished cooking, season with a little more salt, scatter with parsley and grind over plenty of pepper. Serve with the sour cream and Sriracha chilli sauce.

Tip: Roast potatoes are best straight from the oven, so time your cooking to finish as close to dinner time as possible. Cooking these potatoes will take about 75 minutes in all.

For another '90s recipe update try my grilled chicken salad with sun-dried tomato dressing.