Hot Honey Crispy Potatoes
Properly crispy roast potatoes taken somewhere new with a sticky hot honey glaze. The edges catch and caramelise, the centres stay fluffy, and the sweet heat keeps everyone reaching for one more.
Ingredients
- 1.2kg Maris Piper potatoes, peeled and cut into 4cm chunks
- 4 tbsp olive oil or goose fat
- 3 tbsp Honey One Hot Honey
- 1 tbsp red wine vinegar
- 2 sprigs of rosemary, leaves picked
- Flaky sea salt
Method
- Heat the oven to 200°C fan / 220°C conventional. Put the oil in a large roasting tray and place in the oven to heat.
- Parboil the potatoes in salted boiling water for 8–10 minutes, until the edges are just tender.
- Drain well, return to the pan and shake firmly to rough up the edges — this is what makes them crisp.
- Tip carefully into the hot oil, turn to coat and roast for 40 minutes, turning once.
- Warm the Hot Honey and vinegar together, pour over the potatoes and toss gently.
- Roast for 8–10 minutes more, until sticky and deeply golden. Finish with rosemary and flaky salt.
Serving suggestion
Serve alongside roast chicken, or with a fried egg on top for a very good brunch.