Manchurian Honey Potatoes
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Crispy baby potatoes coated in a sticky, sweet and spicy honey-soy sauce with garlic and spring onions. A versatile Indo-Chinese snack or side dish.
Ingredients
- 500 g baby potatoes halved
- 9.86 ml cornflour
- vegetable oil for frying
- 3 clove garlic finely sliced
- 2 spring onions finely sliced
- salt pinch
- sesame seeds for sprinkling
- 29.6 ml tomato purée
- 29.6 ml honey
- 29.6 ml soy sauce
- 4.93 ml chilli flakes
- 29.6 ml hot water
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 574 mg
- Iron: 7.97 mg
- Magnesium: 166 mg
- Phosphorus: 414 mg
- Potassium: 741 mg
- Zinc: 4.25 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml cornflour
- 29.6 ml tomato purée
- 29.6 ml honey
- 29.6 ml soy sauce
- 4.93 ml chilli flakes
- 29.6 ml hot water
Prepare
- Halve 500 g baby potatoes
- vegetable oil, for frying
- 3 clove garlic, finely sliced
- 2 spring onions, finely sliced
- salt, pinch
- sesame seeds, for sprinkling
Let's Cook
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Step 1.
Bring a saucepan of water to a boil. Add the halved baby potatoes and cook for 5–6 minutes, until tender when pierced with a knife but still holding their shape. Drain in a colander, then place the colander over a bowl. Sprinkle the cornflour over the potatoes and gently toss to coat.
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Step 2.
While the potatoes cook, heat a large frying pan over medium heat. Add a drizzle of vegetable oil, then add the sliced garlic and spring onions. Cook for 3–4 minutes, stirring occasionally, until softened. Remove with a slotted spoon to a plate and set aside.
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Step 3.
Add 2 tablespoons of vegetable oil to the same pan. When the oil is hot, add the potatoes and a pinch of salt. Cook for 5–6 minutes, turning regularly, until the potatoes are crisp and golden all over.
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Step 4.
While the potatoes are frying, mix together the sauce ingredients in a small bowl: tomato purée, honey, soy sauce, chili flakes, and hot water. Stir until well combined.
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Step 5.
When the potatoes are crispy, return the cooked garlic and spring onions to the pan. Pour the sauce over everything and stir for about 1 minute, until the potatoes are well coated and the sauce is sticky.
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Step 6.
Serve the Manchurian honey potatoes sprinkled with sesame seeds.