By Simran Makkar
September 17, 2026
Honey chilly potato is the perfect example of how potatoes never really need an excuse to be the star of the plate. In this recipe, crispy fried potatoes get tossed in a bold sauce that balances honey's sweetness with the heat of chillies. You can finish it off with a sprinkle of sesame seeds, and you've got a snack that's equal parts crunch and spices. Serve it at a party and watch it disappear, or make it on a weeknight when you’re craving something bold and spicy.
– Oil, for deep frying – ½ cup cornflour – 3 large potatoes, cut into thick fingers – 2 tablespoons all-purpose flour – Salt to taste – 3-4 cloves garlic, finely chopped – 1 tablespoon oil – 1 small onion, cubed and layers separated – 1 tablespoon ginger, finely chopped
– 2 green chillies, slit – 1 tablespoon red chilli sauce – 1 small capsicum, cubed – 2 tablespoons honey – 1 tablespoon soy sauce – 1 teaspoon sesame seeds, toasted – 1 teaspoon black pepper, freshly ground – Spring onion greens, chopped, for garnish
Soak the potato fingers in water for 15-20 minutes to remove excess starch, then drain and pat completely dry.
Toss the potatoes with cornflour, all-purpose flour, and salt until evenly coated.
Heat oil in a deep pan and fry the potatoes in batches until golden and crisp. Drain on paper towels.
In a separate pan, heat a tablespoon of oil and sauté the garlic, ginger, and green chillies for a minute, until fragrant.
Add the onion and capsicum, and stir-fry on high heat for 2 minutes, keeping them slightly crunchy.
Lower the heat and add the honey, soy sauce, red chilli sauce, and black pepper. Mix well and let it simmer for a minute.
Add the fried potatoes to the sauce and toss quickly until well coated.
Sprinkle sesame seeds and spring onion greens on top.
Serve immediately while hot and crispy.