Crispy Hot Honey Butter Potatoes
Chili Crunch Hot Honey
INGREDIENTS
- 4–4½ lbs golden potatoes, cut into wedges
- ½ teaspoon baking soda
- Kosher salt
- ⅓ cup olive oil
- 6 tablespoons salted butter
- ⅓ cup Momofuku Hot Honey
Crispy Hot Honey Butter Potatoes Content
Honey butter potato chips are one of our team’s all-time favorite snacks. When we had Peach Mart in New York City, we were always opening a bag for ourselves to eat during service. This recipe reimagines our top snacktime pick as an extra crispy potato side dish. One recipe makes about 8 side portions.
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Heat oven to 425°F.
Place potatoes in a large pot of water with ½ teaspoon of baking soda and 1 tablespoon of Kosher salt. Bring to a boil and cook for 10-12 until potatoes are very tender. Remove from heat and fully drain.
Return potatoes to pot and toss with olive oil. Using a wooden spoon or spatula, stir the potatoes, until a mashed potato–like paste has collected around each potato. (This will crisp up in baking.) Spread the potatoes on 2 sheet pans, making sure not to crowd them, then roast for 30 minutes.
Remove pans from the oven, gently toss the potatoes, then return to the oven for another 15-20 minutes until they are deeply browned and crisped. Remove from the oven and rest until you are ready to serve.
In a small saucepan over medium heat, lightly brown the butter, by melting it, then allowing it to bubble and start to brown. Remove from heat and stir in Momofuku Hot Honey until smoothly combined.
Toss hot honey butter with the cooked potatoes, top with Kosher salt or flaky salt, and serve.
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