Honey Chilli Potato Recipe

My first tryst with honey chilli potato was during the 90s in our neighbourhood’s Indian- Chinese Cuisine restaurant. As a kid, it was one of my favourite potato snacks. I can dig into it endlessly without realizing that I have finished an entire plate. For a country like India, where there are so many vegetarian food lovers, crispy chilli potato is always in demand. Reason? One, we love potatoes. Second, the crispy potatoes are glazed with famous Indian – Chinese sauces – what’s not there to love? There are a few key elements to make restaurant-style chilli potatoes: In this honey chilli potato recipe, I will share all the helpful tips and tricks and delve into something that’s pure ambrosia.

Crispy Potato

Wash, peel, and cut the potatoes into wedges. Soak potato wedges in iced water (this helps remove starch from the potatoes) and then pat dry with a cloth (refer to recipe video). Next, parboil the potatoes in salted water till al-dente (almost cooked). Now coat the potato wedges in a flour mixture and start frying. A double-frying cooking technique gives the potatoes the envious crunch that the chilli potato is known for. With double-frying, the crunch lasts even after glazing with sauce later, which isn’t the case with regular deep-frying.

Golden Honey Glaze

I can barely decide whether the crispy potatoes are the best part of this dish or the glaze – but rest assured, they taste like a match made in kitchen heaven. The main ingredients required for the sauce are honey, red chilli paste, ketchup, and garlic, along with other aromatics. Or you can follow my crispy chilli baby corn glaze recipe and coat the crispy fried potatoes in that chilli sauce. Top off the chilli potatoes with spring onion greens, a good drizzle of honey, and sesame seeds. And the best potato snack is ready!