Honey Chili (Sriracha) Potatoes

A while ago, one of Pieter’s colleague from India told him about this dish, and how he should definitely try it. I’ve been wanting to make it ever since. This weekend I finally got to it and started testing it. This is my version of it and I love it. It is an Indian-Chinese dish and it sort of reminds me of sweet and sour chicken, but the potato version of it.


For the potatoes:
600grs baby potatoes with skin, chopped into cubes (as even as possible)
3 tablespoons of vegetable oil
For the sauce:
1 tablespoon of vegetable oil
2 tablespoons of finely chopped ginger
1 tablespoon of  sesame seeds
Pinch of Cayenne pepper
2 tablespoons of Sriracha
3 tablespoons of ketchup
3 tablespoons of soy sauce
2 cloves of garlic, minced
3 tablespoons of honey
3 spring onions, finely chopped
1 tablespoon of white Vinegar
1 teaspoon of corn flour
Salt to taste

Start by slicing the potatoes into small cubes. Keep the skin on. Then add the vegetable oil to a large pan over medium heat. Once the oil is hot, fry the potatoes in two batches. You don’t want to crowd them. Try not to move the potatoes too much as it will prevent them from getting golden. Place the cooked potatoes on a plate lined with paper towels.

Place the Sriracha, ketchup, soy sauce, garlic, honey, white part of the spring onions and vinegar in a bowl.

In a clean pan, add one tablespoon of vegetable oil over medium heat. Once the oil is hot, add the ginger, sesame seeds and cayenne. Cook for two minutes while stirring. Then add the sauce mix and the corn flour. Cook for another minute while stirring. Then add the fried potatoes. Mix well until the potatoes are coated in the sauce. Add salt to taste.

Sprinkle the green part of the spring onions and some extra sesame seeds. Serve straight away. Enjoy!

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Kimchi Loaded Hasselback Potatoes

Today is the first workday in weeks that I finally have our place all to myself. I could finally catch up on my own work which makes me super happy. The construction has finally ended and now we only need to work on minor details. Can’t wait to show you more once it is finished. I am also very excited about a  mini trip we are doing soon.

Going back to the recipe, I caramelized onions with kimchi and Gochujang paste to make the red sauce. Then added some shredded cheese, sriracha sour cream for a bit more extra heat and freshness. And finally some chives. Slicing the potatoes this way makes the edges quite crispy. A very easy and cheap party appetizer.

This recipe is for 1 kilo of potatoes.


For the potatoes:

1 kilo of russet potatoes, I used medium-small potatoes

Olive oil for brushing the potatoes

Pinch of salt

For the caramelized kimchi and onion sauce:

1 medium red onion, thinly sliced

1 1/2 tablespoons of olive oil

Pinch of salt

Pinch of garlic powder

½ cup of kimchi

1 teaspoon of Gochujang paste

1 tablespoon of ginger syrup (if you can find it, you can use honey with a teaspoon of minced ginger)

For the Sriracha sour cream:

125grs of sour cream

1 tabelspoon of sriracha

Juice of half a lime

Pinch of salt

For the extra toppings:

½ a cup of shredded cheese (I used Gouda but you can also use cheddar)

Chopped chives


Preheat your oven to 200C/390F. Line your baking tray with parchment paper.

Scrub, wash and dry the potatoes.

To make it a bit easier on yourself, place the potato on your cutting board in between the handles of two wooden spoons (you can also use chopsticks). This will help prevent that your knife cuts all the way through the potato. Just be patient and go slow as you slice each potato as thin as you can, without going all the way through. Repeat for all the potatoes.

Carefully place them on the prepared baking tray. Brush them with olive oil and sprinkle with some salt.

Bake them for 30 minutes. Then brush them with olive oil again and finish baking for 30 minutes. You can pinch the biggest potato in the middle to check if it is cooked or not. Keep the oven on afterwards.

While the potatoes are baking, start making the kimchi and onion sauce. Pour 1 tablespoon of olive oil in a pan over low heat. Once the oil is hot, add the sliced onion. Add a pinch of salt and garlic powder. Cook for about 6 min, while stirring from time to time.

Then add the kimchi, Gochujang paste, ginger syrup and a pinch of salt. Cook for about 3 minutes to caramelize the kimchi. Blend it until it becomes a paste. Set it aside.

To make the sriracha sour cream, mix all of the ingredients in a bowl. Keep it in the fridge covered until ready to serve.

Using a spoon, spread some of the kimchi on top of each roasted potato. I used about 1 teaspoon per potato. A bit more for the bigger ones. Then sprinkle the shredded cheese over the kimchi layer.

Return the potatoes to the oven and bake them until the cheese has melted. About 5 minutes, check so that it doesn’t burn.

Drizzle some of the sriracha sour cream on top of each potato. Sprinkle some chives. Serve straight away and enjoy!

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