Dietitian and writer Christina Manian, RDN, has recommended an unexpected pantry staple to elevate roast potatoes: hot honey. The condiment, which has grown in popularity in recent years, adds sweetness and a kick of heat while helping potatoes caramelise and crisp in the oven.
Why hot honey works
Writing for Simply Recipes, Manian explained that while salt and pepper are sufficient, hot honey is her favourite one-ingredient upgrade. She wrote: "While a simple seasoning of salt and pepper is more than enough, I love dressing them up, too. Lately, my favourite one-ingredient upgrade is something that is likely in your pantry: hot honey."
Hot honey not only transforms the flavour of roast potatoes but also aids in caramelisation and crisping during roasting, according to reports from Wales Online.
Two methods to try
Manian outlined two ways to incorporate hot honey. The first involves using large diced raw potatoes. Place them on a baking tray and coat thoroughly with a mixture of salt, pepper, olive oil, and hot honey, ensuring an even toss. Roast at 425°F (roughly 220°C) for 25 to 30 minutes until golden and crispy.
The second technique adds parboiling the potatoes before transferring them to the oven. Both approaches deliver excellent results, Manian noted.
Extra drizzle for extra punch
Manian recommends adding one to two tablespoons of hot honey once the potatoes are arranged on the tray. For those sensitive to spice, she confirmed that regular honey works just as well, noting: "While hot honey brings incredible flavour, regular honey works as well. It still brings all the browning benefits of hot honey but without the heat - a great fit for those who are sensitive to spice."
To intensify the flavour further, she suggests an additional drizzle of hot honey after removing the potatoes from the oven. She explained: "More often than not, I can't help but add a second drizzle of hot honey to my crispy potatoes once they come out of the oven for an extra punch of stickiness, spice, and sweetness, since some of the flavour fades in the oven."
