There’s a special kind of comfort that comes from cooking up a dish that perfectly balances flavors with just the right amount of spice and sweetness. This recipe for Spicy Sriracha Honey Bacon Potatoes holds a dear place in my heart. I first encountered a similar dish during a casual summer barbecue with friends. One of my close friends, who’s always had a knack for creating unforgettable sides, brought these bold and crispy potatoes to the table. The way they disappeared within minutes made it clear that this recipe was something special.
The original recipe had a simple mix of bacon and potatoes, which was already delightful. But my love for a bit of heat led me to experiment, adding Sriracha for that punch of spice and honey for a touch of sweetness. This combination, along with the smoky flavor from the paprika, creates an irresistible coating that clings to each potato cube, turning them into little bites of heaven.
What I love about this recipe is its versatility. You can adjust the level of spice to your liking—more Sriracha for those who like it hot or a bit less for a milder kick. If you’re looking for something even more indulgent, a sprinkle of shredded cheddar or a dollop of sour cream on top after baking can take these potatoes to a whole new level. They’re perfect as a side dish for grilled meats, or as a stand-alone snack when you’re in the mood for something savory and satisfying.
This recipe is straightforward, making it ideal for busy weeknights or when you want to impress guests without spending hours in the kitchen. Plus, the aroma of crispy bacon combined with the tangy-sweet scent of the Sriracha honey glaze is sure to draw everyone to the table in no time. Whether you’re cooking for family or friends, these Spicy Sriracha Honey Bacon Potatoes are bound to become a favorite in your home, just as they have in mine.
Spicy Sriracha Honey Bacon Potatoes
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Ingredients
- 1 tablespoon olive oil
- 4 large russet potatoes, cubed
- 1 teaspoon garlic powder
- 8 slices bacon
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons honey
- 2 tablespoons Sriracha sauce
Directions
- Heat your oven to 425°F and line a baking sheet with either parchment paper or aluminum foil. Set it aside.
- Cook the bacon in a skillet over medium heat until it’s crispy. Move the bacon to a plate lined with a paper towel to drain off the excess fat. After it cools, crumble it into small pieces.
- In a large bowl, mix together the honey, Sriracha, olive oil, garlic powder, smoked paprika, salt, and pepper. Stir until well combined.
- Add the cubed potatoes to the bowl and toss them in the mixture until they are thoroughly coated.
- Arrange the coated potatoes on the prepared baking sheet in an even layer.
- Bake in the preheated oven for about 30-35 minutes, or until the potatoes are crispy and golden on the outside.
- Take the potatoes out of the oven and let them cool slightly. Sprinkle the crumbled bacon over the top and gently mix before serving.
Storing Suggestions:
Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm them in a 350°F oven until heated through and crisp.
FAQs:
Can I use another type of potato for this recipe?
Yes, you can use Yukon Gold or red potatoes instead of russet potatoes. They may have a slightly different texture but will still turn out delicious.
What can I substitute for Sriracha if I don’t have any?
If you don’t have Sriracha, you can use any other hot sauce you prefer. Adjust the quantity based on the heat level of the substitute.
How can I make this dish vegetarian?
To make this dish vegetarian, you can replace the bacon with a plant-based bacon alternative or skip it altogether. The potatoes will still be flavorful and tasty.
Can I prepare these potatoes in advance?
Yes, you can prepare the potatoes and coat them in the sauce a few hours ahead of time. Store them in the refrigerator until you are ready to bake them.
Why are my potatoes not getting crispy?
If your potatoes aren’t getting crispy, it might be because they’re too crowded on the baking sheet. Ensure they are spread out in a single layer and not touching each other.
Is there a way to make these potatoes less spicy?
If you prefer a milder flavor, reduce the amount of Sriracha or mix it with a little extra honey to balance the heat. You can also omit it entirely if you want a non-spicy version.
Spicy Sriracha Honey Bacon Potatoes
Ingredients
- 4 large russet potatoes
- 8 slices of bacon
- 2 tablespoons of honey
- 2 tablespoons of Sriracha
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil, and set it aside.
- In a skillet over medium heat, cook the bacon until it turns crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat. Once the bacon cools down, crumble it into small pieces.
- In a large mixing bowl, combine the honey, Sriracha, olive oil, garlic powder, smoked paprika, salt, and pepper. Stir the mixture until it's thoroughly blended.
- Cut the potatoes into cubes and add them to the bowl. Toss the potatoes in the mixture until they're evenly coated.
- Spread the coated potatoes onto the prepared baking sheet in a single layer.
- Bake the potatoes in the preheated oven for 30-35 minutes, or until they become golden and crispy on the outside.
- Remove the potatoes from the oven and let them cool slightly. Sprinkle the crumbled bacon over the top, and gently mix to combine before serving.
