These Coconut Sriracha Roasted Potatoes are what happens when crispy roast potatoes meet your favourite sweet and spicy sauce. The potatoes are parboiled so they go fluffy on the inside, then roasted in rich fat until they are shatteringly crisp and golden. Right at the end, they are tossed in a buttery coconut sriracha glaze that turns sticky, glossy and full of big flavour. It is the kind of side dish that steals the show from the roast, perfect for Christmas, barbecues or any time you want next-level crispy potatoes with a sweet, spicy kick.
1 kg russet potatoes, peeled and cut into chunks
1 cup beef tallow (or you can use pork lard, duck fat or olive oil)
25 g melted butter
70 ml Marion’s Kitchen Coconut Sriracha
80 g sugar
Salt, for seasoning the water
- Parboil the potatoes. Fill a large pot with water and bring it to the boil. Season generously with salt. Add the potato chunks and cook for about 15 minutes or until just cooked through and tender when pierced with a knife.
- Drain the potatoes very well, then return them to the hot pot for a minute or two so the excess moisture can steam off. Set aside and allow them to rest and dry out a little. This helps them roast up extra crispy.
- Preheat the oven to 230°C (210°C fan-forced).
- Place a large oven-safe skillet or roasting tray over high heat. Add the fat and allow it to heat until hot. Add the potatoes and carefully baste and turn them so that every piece is well coated in the hot fat. Transfer the skillet or tray to the oven and roast for about 1 hour, turning the potatoes halfway through, until they are deeply golden and very crispy.
- While the potatoes are roasting, add the Marion’s Kitchen Coconut Sriracha , sugar and melted butter to a small bowl . Stir until the sugar has mostly dissolved and everything is well combined.
- Once the potatoes are crisp and golden, remove the skillet or tray from the oven. Carefully drain off and discard the excess fat, leaving the potatoes in the pan. Pour the coconut sriracha glaze over the hot potatoes.
- Return the pan to the oven and cook for a further 5-10 minutes, tossing once or twice, until the sauce has thickened slightly, coating the potatoes and looks glossy and sticky.
- Transfer the Coconut Sriracha Roasted Potatoes to a serving dish and serve warm as a spicy, sweet and crispy side to your favourite roast or barbecue spread.
- Notes: Pair this show-stopping pork belly with Green Curry Creamed Spinach and Crispy Sweet & Spicy Candied Pork Belly for a festive spread that’s both bold and comforting. A drizzle of extra Crispy Chilli Oil right before serving adds that perfect glossy finish for your Christmas table.
