Spicy Potato Fingers Recipe – Honey Garlic Glazed & Baked/Fried

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fingers Recipe – Honey Garlic Glazed & Baked/Fried

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfying and a little bit special. These spicy potato fingers are exactly that – crispy, flavorful, and totally addictive. I first made these for a Diwali get-together and they disappeared in minutes! They’re surprisingly easy to make, and you can choose to bake or fry them, depending on your mood. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average potato snacks. The combination of spicy chili, tangy vinegar, and sweet honey is just chef’s kiss. Plus, the option to bake them makes them a little healthier (though let’s be real, sometimes you just need something fried!). They’re perfect for parties, movie nights, or just a little afternoon treat.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious potato fingers:

• 3 potatoes, medium-sized
• 2 crushed garlic cloves
• 1 tsp red chili powder
• 2 tsps tomato sauce
• 1.5 tbsps oil (plus 0.5 tbsp for the sauce)
• 1 tbsp tomato sauce (for the sauce)
• 1 tsp red chili sauce
• 2 tsps vinegar
• 2 crushed garlic cloves (for sauce)
• 1.5 tbsps honey
• 1 tsp chopped coriander leaves
• 0.5 tbsp oil (for sauce)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety

I find that starchy potatoes like Russet or Yukon Gold work best. They get beautifully crispy when baked or fried. Waxy potatoes will work in a pinch, but won’t get quite as fluffy inside.

Chili Powder: Regional Variations & Heat Levels

Indian chili powder can vary a lot in heat! Kashmiri chili powder will give you a vibrant color with mild heat, while other varieties can be quite fiery. Adjust the amount to your liking. I usually start with 1 tsp and add more if I’m feeling brave.

Tomato Sauce: Brand Recommendations & Alternatives

Any good quality tomato sauce will do. I personally like using a brand that isn’t overly sweet. You could even use tomato puree if you prefer a fresher taste.

Garlic: Fresh vs. Garlic Paste

Freshly crushed garlic is always best for that pungent aroma and flavor. But if you’re short on time, garlic paste is a perfectly acceptable substitute – use about 1 tsp per clove.

Honey: Types of Honey & Their Flavor Profiles

The type of honey you use will subtly affect the flavor. I love using wildflower honey for its complex floral notes. Acacia honey is milder and won’t overpower the spice.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and cut the potatoes into finger-sized strips.
2. In a bowl, marinate the potato fingers with 1.5 tbsp oil, chili powder, 2 tsps tomato sauce, and the 2 crushed garlic cloves. Make sure everything is nicely coated.
3. Now, you have a choice! For baking, preheat your oven to 200°C (392°F) and spread the potatoes in a single layer on a baking sheet. Bake for 35-40 minutes, flipping halfway through. For frying, heat oil in a pan and fry the potatoes until golden brown and crispy.
4. While the potatoes are cooking, let’s make the sauce. Heat 0.5 tbsp oil in a pan and sauté the 2 crushed garlic cloves (for sauce) until fragrant.
5. Add 1 tbsp tomato sauce (for sauce), 1 tsp red chili sauce, and 2 tsps vinegar to the pan. Cook for a couple of minutes until slightly thickened.
6. Once the potatoes are baked or fried, toss them in the sauce until they’re evenly coated.
7. Finally, drizzle with 1.5 tbsp honey and mix well. Garnish with chopped coriander leaves and toasted sesame seeds. Serve warm and enjoy!

Expert Tips

A few little secrets to make these potato fingers truly amazing:

Achieving the Perfect Crisp (Baked vs. Fried)

For baking, make sure the potatoes aren’t overcrowded on the baking sheet. This allows for better air circulation and crisping. For frying, don’t overcrowd the pan either – fry in batches if necessary.

Marination Time for Maximum Flavor

I recommend marinating the potatoes for at least 30 minutes, or even longer if you have time. This allows the flavors to really penetrate the potatoes.

Balancing Sweetness & Spice

Don’t be afraid to adjust the amount of honey and chili sauce to suit your taste. If you like it sweeter, add a little more honey. If you like it spicier, add more chili sauce or a pinch of cayenne pepper.

Variations

Let’s get creative!

Vegan Adaptation

Simply substitute the honey with maple syrup or agave nectar. It works beautifully!

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the labels of your tomato sauce and chili sauce to ensure they don’t contain any hidden gluten.

Spice Level Adjustment (Mild to Extra Spicy)

For a milder flavor, use Kashmiri chili powder and reduce the amount of chili sauce. For extra spice, add a pinch of cayenne pepper or a finely chopped green chili.

Festival Adaptation (Diwali Snack)

My aunt always adds a sprinkle of chaat masala before serving for an extra burst of flavor – it’s perfect for Diwali!

Serving Suggestions

These potato fingers are fantastic on their own, but they’re also great with a side of mint chutney or raita. They’re a perfect addition to any party spread or a cozy night in.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore their crispness.

FAQs

Got questions? I’ve got answers!

What type of potatoes work best for this recipe?

Starchy potatoes like Russet or Yukon Gold are ideal for achieving a crispy texture.

Can I air fry these potato fingers instead of baking or frying?

Absolutely! Air fry at 180°C (356°F) for 15-20 minutes, shaking halfway through.

How can I adjust the sweetness of the honey garlic glaze?

Simply add more or less honey to your liking.

Can I make the sauce ahead of time?

Yes, you can! Store the sauce in an airtight container in the refrigerator for up to 3 days.

What is a good substitute for honey in this recipe?

Maple syrup or agave nectar work great as vegan alternatives.

How do I prevent the potato fingers from sticking together during baking/frying?

Make sure the potatoes are spread in a single layer on the baking sheet or fried in batches. You can also lightly coat them with cornflour before baking or frying.