Crispy Honey Chilli Potatoes made with golden air-fried potatoes tossed in a sticky honey, garlic, and chili sauce. Sweet, spicy, addictive!
I have a thing for late-night snacks. You know, the kind where you’re not really hungry but just craving something ridiculously good? That’s how these Honey Chilli Potatoes were born in my kitchen.
It was a random Friday night—one of those, “I deserve a treat because, well… life” situations. I remembered tasting something similar at a food truck once. Crispy fries drenched in a sweet-spicy sauce that left my taste buds all confused (in the best way).
The first time I made them? Disaster. Fries went soggy, the sauce was too sweet, and I might’ve overdone the chili. But after some trial and error (and, um, a lot of taste-testing), I found the perfect balance. Now, it’s my go-to snack for movie nights, unexpected guests, or honestly, when I just want a plate of crispy, sticky happiness. You in?
Why You’ll Love This Honey Chilli Potatoes Recipe?
Okay, so here’s why I’m borderline obsessed with this recipe:
- Crispy Without Deep-Frying: Made in the air fryer, so you get all the crunch minus the grease.
- That Sauce Tho: Sweet honey, garlicky goodness, a kick of chili. It’s the perfect balance of flavors.
- Fast & Easy: Seriously, this comes together in under 30 minutes. Perfect for those last-minute “I need a snack NOW” moments.
- Crowd-Pleaser: Serve it at your next party and watch it vanish. No leftovers, I promise.
Ingredient Notes:
Let’s talk ingredients—because each one matters.
- Potatoes: Go for starchy ones like Russet or Yukon Gold. They crisp up beautifully. Waxy potatoes? Not the same vibe.
- Cornflour (Cornstarch): The secret to that perfect crunch. It coats the fries and gives them that beautiful golden finish.
- Butter: Adds richness to the sauce. Could you skip it? Sure… but it won’t be as indulgent.
- Garlic: Fresh garlic makes the sauce pop with flavor. (Garlic powder? Not here, my friend.)
- Honey: The star of the show! It balances out the heat perfectly without making it feel too sweet.
- Chili Flakes: Adds that subtle heat. Want it spicier? Crank up the chili or toss in some sriracha.
- Soy Sauce: Just a splash for umami goodness.
- Parsley: For that final fancy touch. Want a twist? Try cilantro.
Pro Tip: If you want extra crispy fries, soak the cut potatoes in cold water for 30 minutes to remove excess starch. Dry them completely before tossing with cornflour.
How To Make Honey Chilli Potatoes?
Step 1: Prepping the Fries
Start by peeling and slicing the potatoes into fry shapes—try to keep them the same size. Toss them in a bowl with cornflour, salt, pepper, and a drizzle of oil. The cornflour? That’s your secret to crispy perfection.
Preheat your air fryer to 180°C (350°F) for 10 minutes. Spread the fries out in a single layer. Don’t crowd them—give those beauties space to crisp up. Air fry for 15-18 minutes, shaking the basket halfway through. When they turn golden brown and irresistibly crispy? They’re done.
Step 2: Making the Sauce (The Star of the Dish)
While the fries are crisping up, let’s make that sticky, spicy, garlicky sauce.
Melt the butter in a saucepan over medium heat. Add the chopped garlic and let it sizzle—just until fragrant (not burnt!). Stir in ketchup, honey, soy sauce, chili flakes, salt, and pepper.
Let it simmer for a minute or two until it thickens slightly. You want it syrupy, not watery. If you dip a spoon in, it should coat the back nicely.
Step 3: Tossing It All Together (The Best Part)
Now comes the fun part—bringing everything together.
Want To Save This Recipe?
Once the fries are beautifully golden and crispy, transfer them to a big bowl. Pour that glossy sauce all over and gently toss everything together.
Sprinkle with chopped parsley for that final touch. Serve hot because, let’s be real, fries deserve to be eaten fresh and crispy!
Storage Options:
Not gonna lie, these are best fresh. But if you do end up with leftovers (which is rare in my house):
- Fridge: Store in an airtight container for up to 2 days. Reheat in the air fryer for 5 minutes at 180°C.
- Freezer: Wouldn’t recommend it—the sauce makes the fries soggy when thawed.
Variations and Substitutions:
Feeling adventurous? Try these twists:
- Extra Heat: Add chopped fresh chilies or a drizzle of sriracha for more spice.
- Nutty Twist: Sprinkle sesame seeds for an Asian-inspired finish.
- Gluten-Free: Swap regular soy sauce for tamari and double-check your cornflour.
- Vegan: Use olive oil instead of butter.
What to Serve with Honey Chilli Potatoes?
These beauties can totally steal the show on their own, but here’s how to build a whole spread:
- Drinks: A chilled lemonade or iced tea balances the heat.
- Dips: Even though they’re already saucy, a side of garlic mayo? Perfection.
- Other Snacks: Pair with spring rolls, cheesy garlic bread, or samosas for the ultimate snack platter.
Frequently Asked Questions:
Can I make these without an air fryer?
Yep! Just bake them in the oven at 200°C (400°F) for about 25 minutes. Flip them halfway for even crispiness.
Why aren’t my fries crispy?
Could be a few things—maybe they were too close together in the air fryer, or they weren’t dried enough after soaking.
Can I use frozen fries?
Absolutely! Just cook them straight from frozen, then toss in the sauce.
So, there you have it—Honey Chilli Potatoes that hit all the right notes: crispy, sticky, sweet, spicy, and downright addictive. If you’re anything like me, you won’t be able to stop at one batch!
Give it a try and tell me how it goes! Seriously—I’d love to hear how they turn out for you. Drop a comment or tag me on social!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Honey Chilli Potatoes
Ingredients
For the Potatoes:
- 2 large potatoes peeled and cut into French fry shapes
- Salt to taste
- Pepper to taste
- 3 tbs cornflour cornstarch
- 2 tbs oil
- 3 tbs parsley finely chopped (for garnish)
For the Honey Chilli Sauce:
- 2 tbs butter
- 2 tbs garlic finely chopped
- 4 tbs tomato ketchup
- 3 tbs honey
- 1 tsp soy sauce
- 1 tbs red chilli flakes
- Salt to taste
- Pepper to taste
Instructions
Prepare the Potatoes
- Peel and slice the potatoes evenly into French fry shapes for consistent cooking.
- In a bowl, combine the potatoes with cornflour, salt, pepper, and oil. Toss well to ensure even coating.
- Preheat the air fryer to 180°C (350°F) for 10 minutes.
- Place the coated potatoes in the air fryer basket in a single layer, avoiding overcrowding.
- Cook for 15-18 minutes, shaking the basket halfway through, until the fries are golden brown and crisp.
Prepare the Honey Chilli Sauce
- In a saucepan, melt butter over medium heat.
- Add the finely chopped garlic and sauté until fragrant but not browned.
- Stir in tomato ketchup, honey, soy sauce, red chilli flakes, salt, and pepper.
- Allow the sauce to simmer for 2 minutes, stirring occasionally, until slightly thickened and syrupy.
Toss the Potatoes in Sauce
- Once the fries are fully cooked and crispy, transfer them to a large mixing bowl.
- Pour the prepared honey chilli sauce over the fries.
- Toss gently to ensure each fry is evenly coated with the sauce.
- Garnish with finely chopped parsley for a fresh finish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
