Crispy Sweet and Sour Sriracha Potatoes

ingredients

• 24 oz baby potatoes
• 5 tbsp sriracha
• 4 tbsp maple syrup
• 1 tbsp sesame oil
• 4 tbsp liquid aminos
• Juice of 2 limes
• 1½ tbsp cornstarch, divided
• 2 tbsp water

instructions

1. Preheat the oven to 450°F.
2. Bring a pot of water to a boil.
3. Cut the baby potatoes in half.
4. Add the potatoes to the boiling water and cook for 8–10 minutes, or until they are just tender enough to pierce with a fork.
5. Drain the potatoes well and let them steam dry for a minute. This helps them crisp better in the oven.
6. Sprinkle the potatoes with ½ tbsp cornstarch and toss gently until lightly coated.
7. Spread the potatoes on a baking tray in a single layer, cut-side down where possible.
8. Bake for 20 minutes, or until golden and crisp around the edges.
9. While the potatoes bake, make the sauce. In a bowl, whisk together the sriracha, maple syrup, sesame oil, liquid aminos, and lime juice.
10. In a small separate bowl, mix the remaining 1 tbsp cornstarch with 2 tbsp water to make a slurry.
11. Add the slurry to the sauce and whisk until combined.
12. Pour the sauce into a pan and warm over medium heat, stirring often, until it thickens and becomes glossy.
13. Once the potatoes are crispy, add them to the sauce and toss until fully coated.
14. Serve warm straight away.
15. Say a prayer of gratitude, serve with love, and eat with joy.

notes

• Letting the potatoes steam dry after boiling helps them crisp instead of turning soggy.
• Place the potatoes cut-side down on the tray for the best golden edges.
• The sauce thickens quickly once the cornstarch slurry is added, so stir often.
• If you want the potatoes extra crispy, bake them for a few extra minutes before coating them in the sauce.
• These are best served immediately after saucing, while the potatoes are still crisp and the sauce is glossy.
• For extra freshness, finish with sesame seeds, sliced chilli, cilantro, or a squeeze of lime if you like.
• Dietary note — Gluten-Free: ✅ if using gluten-free liquid aminos