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Recipe Card
ingredients
- 4 large russet potatoes, peeled and cut into quarters
- 1/4 cup olive oil
- 3-4 fresh thyme stems
- 1/3 cup Lee Kum Kee Sriracha Chili Sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 2-3 cloves garlic,, minced
- Kosher salt and freshly ground black pepper, to taste
- Chili powder, to taste
- Chopped fresh chives, for garnish
Method
Step 1
Preheat the oven to 425°F
Step 2
Boil the peeled and cut potatoes in salted water until just tender. Then drain.
Step 3
In the same pot, add the boiled potatoes and shake gently to roughen the edges.
Step 4
In an oven safe pan, heat olive oil and add fresh thyme stems. Place in the oven to heat.
Step 5
Toss shaken potatoes in the hot thyme-infused oil. Sprinkle with salt and chili powder and mix until coated evenly.
Step 6
Bake potatoes for 45-60 minutes or until crispy, turning occasionally for an even golden brown finish.
Step 7
While potatoes bake, mix the Lee Kum Kee Sriracha, honey, Dijon mustard, lime juice, minced garlic, salt, and pepper to create the spicy-sweet glaze.
Step 8
Once the potatoes are crispy, coat them generously with the sriracha honey glaze.
Step 9
Garnish with chopped chives and serve hot.