Honey Chilli Smashed Potato

These are sweet, spicy and crispy potato bites! Smashed potatoes coated in a tangy, spicy and sweet sauce. Ideal as a snack or appetiser.

This is very much an Indo-Chinese dish that comes together due to the balance of sweet, spicy, tangy and salty. The sauce is actually quite similar to the Gobi Manchurian sauce I use. Smashed potatoes can easily be made more crispy or fluffy based on your preference. These potatoes are super tasty on their own so when the sauce is added it just sings. One of my favourite dishes!

Ingredients

Potatoes

15 small potatoes

4 – 5 Tbsp olive oil

1 tsp salt

Salt to taste

Pepper to taste

Honey Chili Sauce

1 -2 cloves garlic

1-inch grated ginger

1 green chili

½ red onion, chopped finely

½ red capsicum, chopped finely

1 tbsp tomato paste

2 tbsp soy sauce

1 tbsp rice wine vinegar

Salt, to taste

½ tbsp red chili flakes

1 tbsp corn flour

½ cup water

¼ Cup honey

¼ Cup Coriander chopped finely

1 tbsp finely chopped chives (optional)

Method

Potatoes

1. Place the potatoes in a medium or large saucepan.
2. Add water until about 5cm below the top and bring this to boil over medium/high heat.
3. Cook the potatoes until they are softened, about 20 minutes.
4. Preheat the oven to 200⁰
5. Strain the potatoes well, ensuring there is no excess water.
6. Using a fork smash the potatoes so they are crushed. If you use a lot of force, they will be thinner and crispier. If you lightly crush them, they will be fluffier.
7. The previous step may release a bit more water so let them sit for 5 minutes or so.
8. In a greased or baking paper lined baking tray, add the potatoes. Drizzle with the oil, salt and pepper.
9. Bake for 35 – 40 minutes until golden brown and crispy on the outside.

Sauce

10. In a medium fry pan on medium/high heat add the tablespoon of oil.
11. Once the oil is hot, add the garlic, ginger and chilli. Sautee until fragrant, about 30 seconds.
12. Then add onion and sauté until translucent. About 2 minutes.
13. Then add the capsicum and sauté until softened, stirring regularly. About 5 minutes.
14. Add the soy sauce, vinegar and tomato paste. Sautee for about a minute until well combined and the raw taste has gone.
15. Mix the corn flour in the water, stir with a small spoon until well combined.
16. Pour into the frypan and sauté until mixed through and you can’t taste the corn flour. About 3 – 5 minutes.
17. Season to taste and add the chili flakes.
18. Add the honey and cook for just half a minute, giving the honey some time to heat up.
19. Then take the sauce off the heat.
20. Add the coriander and chives to the sauce. Mix it through.
21. Pour the sauce over the baked crushed potatoes. If you like to have more of a neat look, add about a tablespoon of sauce to each potato instead.
22. Serve Immediately!

Honey Chilli Smashed Potato

These are sweet, spicy and crispy potato bites! Smashed potatoes coated in a tangy, spicy and sweet sauce. Ideal as a snack or appetiser.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr 10 mins

Servings 5

Ingredients

  

1x2x3x

Potato

• 15 potatoes small
• 4 tbsp Olive oil
• 1 tsp salt
• Salt to taste
• Pepper to taste

Honey Chilli Sauce

• 1 -2 cloves garlic
• 1- inch grated ginger
• 1 green chilli
• ½ red onion chopped finely
• ½ red capsicum chopped finely
• 1 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• Salt to taste
• ½ tbsp red chili flakes
• 1 tbsp corn flour
• ½ cup water
• ¼ Cup honey
• ¼ Cup Coriander chopped finely
• 1 tbsp finely chopped chives optional

Instructions

 

Potatoes

• Place the potatoes in a medium or large saucepan.
• Add water until about 5cm below the top and bring this to boil over medium/high heat.
• Cook the potatoes until they are softened, about 20 minutes.
• Preheat the oven to 200⁰C.
• Strain the potatoes well, ensuring there is no excess water.
• Using a fork smash the potatoes so they are crushed. If you use a lot of force, they will be thinner and crispier. If you lightly crush them, they will be fluffier.
• The previous step may release a bit more water so let them sit for 5 minutes or so.
• In a greased or baking paper lined baking tray, add the potatoes. Drizzle with the oil, salt and pepper.
• Bake for 35 – 40 minutes until golden brown and crispy on the outside.

Honey Chilli Sauce

• In a medium fry pan on medium/high heat add the tablespoon of oil.
• Once the oil is hot, add the garlic, ginger and chilli. Sautee until fragrant, about 30 seconds.
• Then add onion and sauté until translucent. About 2 minutes.
• Then add the capsicum and sauté until softened, stirring regularly. About 5 minutes.
• Add the soy sauce, vinegar and tomato paste. Sautee for about a minute until well combined and the raw taste has gone.
• Mix the corn flour in the water, stir with a small spoon until well combined.
• Pour into the frypan and sauté until mixed through and you can’t taste the corn flour. About 3 – 5 minutes.
• Season to taste and add the chili flakes.
• Add the honey and cook for just half a minute, giving the honey some time to heat up.
• Then take the sauce off the heat.
• Add the coriander and chives to the sauce. Mix it through.
• Pour the sauce over the baked crushed potatoes. If you like to have more of a neat look, add about a tablespoon of sauce to each potato instead.
• Serve immediately!

Video

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