Cook potatoes in a pressure cooker. (Don't overcook them, they should still be firm after cooking. I cook them till 4 whistles.)
After the cooked potatoes cool down, refrigerate them for an hour at least.
Peel potatoes and cut them in wedges.
Heat a pan, add oil, and then add potato wedges. (Depending on the pan size, you will need to cook the potato wedges in 2-3 batches. Add the other ingredients given above proportionately.)
Cook till the wedges turn golden brown. (Flip them over intermittently till they turn crisp on both large sides.)
Transfer the wedges onto a plate.
Add honey in the same pan, and then add black pepper powder, salt, and chili flakes.
Add in the potato wedges, and mix in without crumbling the wedges. Make sure all the wedges get coated with honey from all sides.