Crispy on the outside and fluffy on the inside, these deliciously sweet, spicy, and sticky potatoes take just 10 ingredients to whip up.
Notes
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.
Sriracha Glazed Potatoes
Serves:4 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
800g / 28.2oz white potatoes, see notes
salt
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
Method
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.
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