Thai-style roast potatoes
'You don’t see roast potatoes much in Thailand and that’s because they’re usually eaten in mountain and forest regions, often simply wrapped in foil and cooked over hot coals or on a classic Thai barbecue. I’ve jazzed them up a bit in this version after wanting potatoes with an extra flavor burst and they’re so tasty, reminiscent of Mexican-style potatoes. Combining crispy, golden potatoes with the bold, aromatic flavors of Thai cuisine and finished with fresh herbs and a drizzle of lime, these make a perfect side dish for grilled meats or a standalone treat.' From Thai: Anywhere and Everywhere by Nat Thaipun.
Ingredients
800 g (1 lb 12 oz) baby or medium-sized potatoes, washed and halved (or quartered if large)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground coriander
2 tablespoons fish sauce
2 tablespoons lime juice
1 lemongrass stem, finely chopped
2 garlic cloves, crushed
2–3 birdseye chillies, finely chopped (to taste)
1 teaspoon sugar
1 tablespoon chopped coriander (cilantro) leaves to garnish
1 tablespoon chopped mint to garnish
Method
Roast the potatoes
Preheat the oven to 200ÅãC (400ÅãF).
In a large bowl, toss the potatoes with the vegetable oil, salt and ground coriander to coat them evenly. Spread in a single layer on a baking tray, cut-side down for maximum crispiness. Roast for 35–40 minutes, turning halfway through, until the potatoes are golden and crispy.
Make the dressing
While the potatoes are roasting, combine the fish sauce, lime juice, lemongrass, garlic, chillies and sugar in a small bowl. Stir until the sugar dissolves.
Toss and serve
Once the potatoes are golden and crispy, remove them from the oven and transfer to a large bowl.
Drizzle over the dressing and toss to coat evenly.
Garnish with chopped coriander and mint for a burst of freshness and serve immediately as a side dish to grilled meats, seafood or even a Thai-inspired salad.