Description
Crispy roasted potato wedges coated in a sweet and savory Asian-inspired honey garlic glaze. Simple ingredients create complex flavors in this easy side dish.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into 1-inch wedges
- 3 tablespoons honey
- 4 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons vegetable oil
Instructions
- 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2. Wash and cut potatoes into uniform wedges, leaving skin on. Pat completely dry with paper towels.
- 3. In a large mixing bowl, whisk together honey, minced garlic, soy sauce, and vegetable oil until well combined.
- 4. Add potato wedges to the bowl and toss thoroughly, ensuring each piece is evenly coated.
- 5. Arrange potatoes in a single layer on the prepared baking sheet, making sure they don’t overlap.
- 6. Roast for 25-30 minutes, flipping once halfway through, until edges are golden brown and crispy.
- 7. Remove from oven and let cool for 2-3 minutes before serving to allow coating to set.
Notes
Store leftovers in refrigerator for up to 3 days. Reheat in 400°F oven for 8-10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 290mg
- Fat: 5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g