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.
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.
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