Crispy Chili-Honey Potato Medallions
A perfect weeknight dinner featuring crispy potato medallions drizzled with a spicy chili-honey sauce and topped with creamy feta and crunchy pistachios.
Ingredients
For the Potato Medallions
- 3 large potatoes Yukon Golds preferred for buttery flavor and creamy texture.
- 2 tablespoons olive oil Use a good-quality olive oil for better flavor.
- to taste salt and black pepper Season generously.
- 1 4 teaspoon chili flakes Adjust according to spice tolerance.
For the Drizzle and Toppings
- 2 tablespoons honey Thickens when warmed, creating a delightful drizzle.
- 1 4 cup crumbled feta cheese Adds a tangy creaminess.
- 2 tablespoons chopped pistachios For a nutty crunch.
- to taste fresh parsley For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Peel and slice the potatoes into 1⁄2-inch thick medallions.
- Toss the sliced potatoes in a bowl with olive oil, seasoning generously with salt and black pepper.
Roasting
- Arrange the potato medallions on a lined baking sheet in a single layer, avoiding overcrowding.
- Roast in the oven for 20–25 minutes, flipping halfway through until golden brown and crispy.
Making the Drizzle
- In a small saucepan, gently warm honey and add chili flakes, allowing the flavors to meld.
Final Assembly
- Remove the potatoes from the oven and drizzle the chili-honey mixture over them.
- Top with crumbled feta cheese and chopped pistachios, then garnish with fresh parsley.
- Serve warm and enjoy!
Notes
For best results, make sure your medallions are cut evenly for consistent cooking. Remember to flip halfway through roasting for even crispiness. Don't rush the honey warming process—it enhances the flavors.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!