Spud & Root

Recipe · Side dish

Spicy Italian Roasted Potatoes with a Honey & Hot Pepper Glaze

Crispy white potato cubes, roasted until golden, then tossed in a sticky sauce of honey, hot crushed pepper and anchovy. Finished with fresh basil, parsley and grated Pecorino Romano. Serves 4.

  • Prep15 min
  • Cook45 min
  • Ready in1 hr
  • Serves4
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Made with Spud & Root White Potatoes
A hand holding a block of Pecorino over a grater above a plate of golden roasted potatoes, seen from above, with grated cheese falling onto them.
Watch it come together

Cube. Roast. Glaze. Pecorino.

Watch the potatoes get cubed and seasoned, roast until golden, then pick up a sticky sauce and a snow of cheese. Then scroll down and cook along.

  1. Cube Potatoes into 1-inch pieces.
  2. Roast Spread out, with room between.
  3. Glaze Honey, hot pepper and anchovy.
The recipe

Let's roast some potatoes.

Ready in 1 hour.

  1. PrepOven, cut & season
  2. RoastRoast, flip & whisk the sauce
  3. GlazeSauce & one more roast

Eat

Your potatoes

A bare baking sheet, big plans

  1. Heat the oven

    Heat the oven to 425°F on convection roast.

  2. Cut into cubes

    Cut the potatoes into 1-inch cubes.

    A hand cutting a white potato into cubes on a wooden board.
    One-inch cubes.

  3. Toss with the seasoning

    Toss the cubes with the olive oil, garlic, oregano, salt and pepper.

    Olive oil being poured over the potato cubes in a cream bowl.
    Oil first.
    Dried oregano shaken over the seasoned potato cubes in the bowl.
    Then the oregano.
    Two hands tossing the potato cubes in the bowl to coat them.
    Get your hands in.

  4. Spread them out

    Arrange the cubes on a baking sheet, leaving space between them.

    The seasoned potato cubes being tipped from the bowl onto a baking sheet, with a bag of White potatoes behind.
    Tip them onto the sheet.
    Practice round: one baking sheet
    Room to roast

    Eighteen seasoned cubes tip out of the bowl in a heap. Drag them apart so none of them touch: a cube with room sizzles, and a crowded one steams instead of crisping. When it looks right to you, slide the sheet into the oven.

    A bowl of seasoned potato cubes and an empty baking sheet.

  5. Roast and flip

    Roast for 20 minutes. Then flip the cubes.

    Roast again for 15 to 20 more minutes, until golden brown. Don't skip the flip: the bottoms brown easily.

    A hand sliding the tray of seasoned potato cubes into the oven.
    Into the hot oven.
    A baking sheet of roasted potato cubes, golden at the edges and spread out with space between them.
    Golden, with room between.

  6. Whisk the sauce

    Whisk together all the sauce ingredients: the honey, hot crushed pepper, olive oil, red wine vinegar and anchovy.

  7. Toss with the sauce

    Toss the hot potatoes with the sauce, then return them to the baking sheet.

    Roast 5 to 7 more minutes, until the sauce is caramelized and the edges are crispy.

    A small cup pouring dark red sauce over the roasted potato cubes on the baking sheet.
    Sauce on while they're hot.
    A spatula folding the glossy red sauce through the potato cubes on the baking sheet.
    Sticky and glossy.

  8. Top and serve

    Top with the fresh basil and parsley and the grated Pecorino Romano.

    A hand grating Pecorino Romano over a plate of golden roasted potato cubes, with a bag of Spud & Root White Potatoes behind.
    A snow of Pecorino.
    A plate of golden roasted potatoes with fresh herbs and grated Pecorino, seen from above.
    Done.
A plate of golden roasted potato cubes in front of a bag of Spud & Root White Potatoes.

Made for Potatoes... Everything else is Gravy!

Start with a good potato.

This one calls for our White potatoes. Grab a bag, get the oven going and leave a little room on the sheet.

White PotatoesThe potato in this recipe. 5 lb bag. All four potatoesGold, Red, Russet and White. Next up: Asian Fusion Baked PotatoSoy, spicy mayo, kimchi and a crunchy finish.

Step 1 of 8

Ingredients