Sticky Potatoes

This is probably the side dish I make the most often, but somehow I never posted about these sticky potatoes here on TLT. I guess that’s what tends to happen with those routine dishes you prepare without even thinking. These potatoes are definitely worth a post though, because there’s a reason I make them so often. They are super easy, require just a few ingredients and most importantly: they are finger-licking good.

The secret is the sweet chili sauce. It’s just one ingredient, but it gives the roasted potatoes a sweet sticky glaze with just enough of a spicy kick. I always add lots of garlic, not only for their taste, but also because they add the most delicious smell. I often add some unpeeled garlic cloves as well, you can just squeeze them out when the potatoes are done and this gives you the most tender, aromatic roasted garlic spread.

sticky potatoes with sweet chili sauce TLT

I find this dish works best when you pre-cook the potatoes first, you can also do this in a microwave. I prefer to use little unpeeled potatoes, but you can cut larger varieties into smaller chunks for the same end result.

sticky potatoes with sweet chili sauce TLT

Sticky Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serving Size: 4

Sticky Potatoes


1 ¾ lb (800 gr.) small potatoes, unpeeled (whole, halved or quartered, depending on their size)
2 tablespoons sweet chili sauce
3 garlic cloves, peeled and finely chopped
a few unpeeled garlic cloves (optional, but good)


  1. Preheat oven to 410F (210 C).
  2. Cook potatoes (in boiling water or in microwave) until somewhat soft, but not yet done. About 5 minutes.
  3. In an ovenproof dish mix the potatoes with the rest of the ingredients. Make sure everything is covered with chili sauce, adding extra if necessary.
  4. Bake potatoes for 40-50 minutes, or until done and slightly golden. Lower heat if potatoes start to burn.


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