Sticky and Spicy Mini Roasties

Sticky and Spicy Mini Roasties

We love sautéd potatoes. In fact, we serve them in just about every class we do. We thought we would add to them by glazing them with a sweet sticky and spicy sauce and then topping with some Asian flavours. 

The key here is to crisp up the potato and then add the glaze and reduce quickly before it makes the potatoes soften. 

Cooking surfaces

BBQ Temperature



    • 500g mini potatoes
    • 3 tbsp olive oil for frying
    • 2 cloves garlic, chopped finely
    • 2 tbsp light soy sauce
    • 1.5 tbsp agave 
    • 1.5 tsp chilli and garlic sauce or sambal oelek
    • 2 tsp lime juice
    • 175 ml water
    • 2 tbsp chopped fresh coriander leaves
    • 1 red chilli, deseeded and sliced finely
    • 1.5 tbsp sesame seeds


      1. Chop your baby potatoes in half and part boil them until they start to soften; they shouldn’t be cooked through. You can do this on your hob inside. Drain and set aside to steam dry.
      2. Set up your Egg for a direct cook with the stainless steel grid. Set the temp to 200°C.
      3. Pop your cast iron skillet into your Egg to preheat.
      4. Pour your oil into your skillet, and then add your potatoes. Stir to coat with oil.
      5. Cook your potatoes for around 30 minutes, stirring every 6 or 7 minutes to ensure they colour all over.
      6. While your potatoes are cooking, mix your soy sauce, agave, chilli and garlic sauce, lime juice and water in a bowl.
      7. Once the potatoes are crispy, pour over the sauce and reduce for 5 minutes until the sauce is thick and sticky. Be careful not to burn the sauce.
      8. Remove the potatoes to a bowl, and dress with the sesame, chilli and coriander.

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