Weekend, cold weather and family recovering from flu – all these factors led me to make some yummy, mood-lifting finger food. What’s better than some crispy fried potato wedges coated in a lip-smacking good honey chilli sauce to revive the spirits!

The moment I mentioned the plan to my family, I could see an instant shine in their eyes. My daughters excitedly started searching for a perfect movie to watch with Honey Chilli Potatoes and my husband posted himself right behind my shoulder to have the privilege of first taste testing.

The wedges came out as delicious as everybody had imagined and were real quick n easy to do too. In fact I made some chicken tikka on the other stove at the same time while the wedges were boiling. And we had a funtastic movie night dinner ready in 30 minutes. The most difficult task was to keep the family away while I took the pictures to share with you!

-Always start cooking potatoes and other vegetables that come from under the ground in a pot of cold water. Adding them directly to hot water cooks them fast on outside while they remain hard inside.

-This wedges can be deep fried too, I parboiled them so that I could finish cooking them in a lot less oil.

-You can bake the wedges till crispy first, then toss in the sauce. To bake drizzle a little olive oil, sprinkle salt and bake in preheated 190 degrees c oven for 30-35 minutes.

Let the party begin guys!


1 kg potatoes
1 teaspoon ginger paste
1 teaspoon garlic paste
4 tablespoons honey
2 teaspoons hot sauce
1 teaspoon red chilli flakes
2 tablespoons tomato sauce
2 tablespoons vinegar
salt to taste
2 tablespoons corn flour
1/2 cup water
3-4 tablespoons olive or sunflower oil
Chopped coriander or spring onions for garnish

This Is What You Do:

Peel potatoes, cut them into thick wedges.

Add potatoes to a pot full of water. Boil till they are half done. Strain.

Mix honey, hot sauce, red chilli flakes, tomato sauce, vinegar, salt and corn flour in a bowl with 1/2 cup water. Set aside.

Heat oil in nonstick frying pan. Add potato wedges and fry till golden and crisp on outside. Add ginger-garlic paste, sauté for a minute.

Add the ingredients that we mixed in the bowl.

Quickly toss the crispy fried potatoes in the honey chilli sauce as the sauce thickens so that it coats the wedges.

Garnish with fresh coriander. Season with more salt if required. Serve hot immediately.

Serves 4

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