Smashed Potatoes with Thai-Style Chili and Herb Sauce
Crispy smashed fingerling potatoes are topped with a fresh and spicy Thai chili sauce accented with lime juice, garlic and cilantro. Serve as a side dish or an appetizer.
Ingredients
- 2 lbs Washington fingerling potatoes
- 1/4 cup canola oil, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp freshly squeezed lime juice
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 2 cloves garlic, minced
- 1 red finger chile, seeded and diced
- 1/4 cup finely chopped fresh cilantro
- 4 green onions, thinly sliced
Directions
Transfer potatoes to large saucepan. Add cold water to cover and season with salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 15 to 20 minutes or until just fork-tender. Drain well in colander, then return to saucepan on low heat for 1 minute to help evaporate any remaining moisture. Let cool slightly.
Meanwhile, preheat oven to 450°F. Brush large baking sheet with 2 tbsp oil.
On clean work surface, smash each potato gently with palm of your hand, bottom of measuring cup or meat pounder to about 1/2-inch thickness. Arrange in single layer on prepared baking sheets. Brush potatoes generously with remaining oil. Season with salt and pepper.
Bake for 35 to 40 minutes or until potatoes are golden brown and edges are crispy.
Meanwhile, in small bowl, whisk together lime juice, rice wine vinegar, soy sauce, fish sauce, brown sugar, garlic and chili until combined. Stir in green onions and cilantro.
Transfer potatoes to serving platter. Spoon half the sauce on top and serve with remaining sauce on the side.
