Honey Chilli Potatoes
These Honey Chilli Potatoes are a crispy, sweet, and spicy delight made with air-fried potatoes tossed in a sticky honey garlic sauce. A perfect balance of heat and sweetness, making them an ideal snack or party appetizer.
4 Servings
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
To make this recipe gluten-free, replace the cornflour with rice flour or arrowroot powder for a similar crisp coating. Additionally, ensure the soy sauce is gluten-free by using tamari or a certified gluten-free soy sauce alternative.