Sesame Honey Chili Potatoes

3 potatoes, peeled and cut into fingers like for french fries
2 crushed garlic cloves
1 tsp red chili powder
2 tsps. tomato sauce
salt to taste
1 1/2 tbsps. oil
For sauce:
1 tbsp tomato sauce
1 tsp red chili sauce
2 tsps. vinegar
2 crushed garlic cloves
1 1/2 tbsps. Michele Honey Crème Syrup
1 tsp chopped coriander leaves (optional) or spring onion greens
1/2 tbsp oil


1 Combine potato fingers, oil, red chili powder, tomato sauce, crushed garlic and salt and place in a zip lock bag and shake well. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 minutes You need to turn the potato fingers once during the baking process. OR you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of corn flour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.


2 Heat a heavy bottomed vessel, add oil, add the crushed garlic and sauté on high flame for few seconds. Add the red chili paste, tomato sauce and vinegar and combine. Add the baked potatoes and toss for a minute on medium-high flame. Add the honey crème syrup and toss the contents till well combined. Turn off heat. Adjust salt if required.


3 Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. Serve warm as a starter/appetizer.

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