Sticky Potatoes Recipe

Name: I’m Making These Sticky Potatoes on Repeat
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup water; 3 tablespoons tamari or soy sauce; 3 tablespoons maple syrup; 2 tablespoons lime juice; 1 to 2 tablespoons minced chipotles in adobo; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 2 tablespoons unsalted butter; 1 1/2 pounds baby potatoes, 1 to 1 1/2-inches in diameter; Salt and freshly ground black pepper, to taste; 1 tablespoon minced cilantro; Sour cream, for serving, optional

A bowl of Southwestern sticky potatoes coated in a saucy glaze with chopped herbs served with a spoon — Simply Recipes / Frank Tiu

I recently came across a recipe for sticky chipotle braised potatoes, and I was intrigued. After giving them a try, I was amazed at how just a few everyday ingredients transformed into something with surprising depth. I decided to put my own spin on this recipe, and in my version, I came up with the perfect balance of spicy, sweet, salty, umami, and sour components to add bold Southwestern-inspired flavor to every bite.

The Building Blocks of Bold Flavor

A can of chipotles in adobo—mesquite-smoked jalapeño peppers in a tangy, spicy, tomato-based sauce—is my not-so-secret weapon to achieve layered depth of flavor and some smoky heat in any dish, including this one.

I can't overstate how much I use this ingredient—in meatballs, marinades, soups, stews, braised beans, salad dressing—the list goes on! Both the peppers and the sauce bring smoky heat and savory complexity. Just a tablespoon or two mixed into the sauce for these potatoes offers lingering, layered spice.

Simple Tip!

Since no recipe uses a full can or chipotles, I mince the extras, freeze them in ice cube trays with some of the sauce, and stash them in a freezer bag for up to a year. That way, I always have feisty cubes of smoky spice, ready to go. Whatever you do, don't toss out the sauce! It's like liquid gold, packed with the same smoldering flavors these peppers bring.

Southwestern sticky potatoes garnished with chopped herbs — Simply Recipes / Frank Tiu

For the sweet element in this recipe, I opted for maple syrup, which balances the spice and salt with rich, earthy sweetness. You can go for agave nectar or honey instead, though maple adds unmistakeable, robust, nutty flavors and notes of vanilla that really shine and bring balance to these savory, spicy spuds.

For a hit of salt and umami, I reached for tamari. Often touted as the gluten-free substitute for soy sauce, tamari is so much more. Like soy sauce, it's a salty, savory liquid condiment made from fermented soybeans, but typically without the presence of wheat. It is brewed with a higher concentration of soybeans, creating a richer, smoother taste than soy sauce. Soy sauce can be used in this recipe, but may offer a slightly saltier, sharper flavor.

And lastly, for a sour edge, vibrant lime juice brightens and enhances the sweet, spicy, and salty elements of this dish. It cuts through the buttery glaze for a truly balanced and rounded flavor profile.

The Best Potato to Use

For the least amount of prep or knife work in this recipe, I like to use tiny potatoes that I can leave whole—just rinse, shake dry, and dump. What can I say? At the end of the day, I'm a lazy chef. Baby red bliss potatoes, baby gold potatoes, or fingerling potatoes with a diameter of 1 to 1/2 inches work best here. Cut larger potatoes in half to ensure even cooking.

A skillet filled with sticky roasted potatoes garnished with herbs — Simply Recipes / Frank Tiu

Sticky Potatoes

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Servings 4 to 6 servings

Chipotles in adobo are spicy; use the lower amount—or leave them out entirely—if you’re sensitive to heat. Cut any potatoes that are larger than 1 1/2-inch diameter in half to ensure even cooking.

Keep Screen Awake

1 cup water
3 tablespoons tamari or soy sauce
3 tablespoons maple syrup
2 tablespoons lime juice
2 tablespoons minced chipotles in adobo
2 cloves garlic, minced
1 teaspoon smoked paprika
2 tablespoons unsalted butter
1 1/2 pounds baby potatoes, 1 to 1 1/2-inches in diameter
Salt and freshly ground black pepper, to taste
1 tablespoon minced cilantro, optional
Sour cream, for serving, optional

Make the sauce:

In a small bowl, whisk together the water, tamari, maple syrup, lime juice, minced chipotles in adobo, garlic, and smoked paprika; set aside.
Brown the potatoes:

Melt the butter in a 12-inch skillet over medium heat. Add the potatoes and cook, turning occasionally, until golden, about 5 minutes.
Braise the potatoes:

Stir in the reserved sauce. Bring to a boil, then reduce the heat to low, cover the pan with a lid, and simmer until the potatoes are tender and easily pierced with a fork, 15 to 20 minutes.
Reduce the glaze and serve:

Remove the lid, raise the heat to medium, and continue to cook, stirring frequently to coat the potatoes, until the sauce has reduced to a thick, sticky glaze, about 10 minutes.

Off the heat, season the potatoes to taste with salt and pepper. Sprinkle with the cilantro and serve with sour cream, if desired.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

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Simply Recipes / Frank Tiu

Nutrition Facts (per serving)
181	Calories
5g	Fat
33g	Carbs
4g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	181
% Daily Value*
Total Fat 5g	6%
Saturated Fat 2g	12%
Cholesterol 10mg	3%
Sodium 544mg	24%
Total Carbohydrate 33g	12%
Dietary Fiber 3g	11%
Total Sugars 8g
Protein 4g
Vitamin C 13mg	63%
Calcium 39mg	3%
Iron 2mg	10%
Potassium 693mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.