Name: Crispy Rosemary Hot Sauce Roasted Potatoes
Ingredients: 750 g Yukon Gold or other yellow potatoes, cut into even 2.5 cm chunks; 2 tbsp neutral cooking oil; 1/2 tsp fine salt, plus more to taste; 1/4 tsp freshly ground black pepper; 1 tbsp butter or olive oil, for the glaze; 1 small garlic clove, finely minced; 1 tbsp HOFFEE Rosemary Inferno toffee hot sauce, plus more to taste; 1 tsp finely chopped fresh rosemary, optional

Turn a tray of roast potatoes into a sweet-heat side with HOFFEE Rosemary Inferno Toffee Hot Sauce. Roast the potatoes until crisp, then toss them with a light rosemary hot sauce glaze just before serving.

Serves: 4 as a side · Prep: about 15 minutes · Cook: 35–45 minutes

Ingredients

750 g Yukon Gold or other yellow potatoes, cut into even 2.5 cm chunks
2 tbsp neutral cooking oil
1/2 tsp fine salt, plus more to taste
1/4 tsp freshly ground black pepper
1 tbsp butter or olive oil, for the glaze
1 small garlic clove, finely minced
1 tbsp HOFFEE Rosemary Inferno toffee hot sauce, plus more to taste
1 tsp finely chopped fresh rosemary, optional

Instructions

Heat the oven. Preheat to 425°F / 220°C. Use a large rimmed baking tray so the potatoes can sit in one layer with space between them.
Dry and season. Pat the potato chunks dry. Toss with the neutral oil, salt and pepper, then spread them on the tray with a cut side facing down.
Roast until crisp. Roast for 35–45 minutes, turning after about 20 minutes. The potatoes are ready when the edges are golden and a fork slides easily into the centres. Larger pieces may need longer.
Warm the glaze. Near the end of roasting, warm the butter or olive oil in a small pan over low heat. Add the garlic and stir for about 20 seconds, until fragrant. Remove from the heat and stir in 1 tbsp Rosemary Inferno.
Toss and serve. Gently toss the hot potatoes with the glaze. Add the optional chopped rosemary, taste, and adjust the salt or hot sauce. Serve straight away while the edges are crisp.

How to keep roasted potatoes crisp

Dry the potatoes well and leave space on the tray. If they are crowded, use two trays and rotate them during cooking. Add the glaze after roasting: the toffee sweetness can catch if it spends the full cooking time in a hot oven. For the crispest finish, serve some glaze on the side instead of coating every piece.

Choose your heat

Start with 1 tbsp Rosemary Inferno for the whole tray and add more at the table. Butter or olive oil spreads the sauce through the dish; it does not remove the pepper heat. Compare flavours in our HOFFEE heat and flavour guide.