Smashed Potatoes With Thai-Style Chile and Herb Sauce
Updated May 21, 2020
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons olive oil
- 2pounds small new or Yukon gold potatoes (ideally about 1½-inch wide)
- Kosher salt
- 2tablespoons fish sauce
- 2tablespoons lime juice
- 2tablespoons rice vinegar
- 1tablespoon minced Fresno or serrano chile, or ½ teaspoon red-pepper flakes, plus more to taste
- 1teaspoon soy sauce or tamari
- 1teaspoon granulated sugar
- 1garlic clove, grated
- ¼cup roughly chopped fresh cilantro, plus whole leaves for serving
- ¼cup thinly sliced scallions, white and green parts
Nutritional analysis per serving (6 servings)
207 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
- Step 2
Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
- Step 3
Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
- Step 4
Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it’s about ½-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with ½ teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
- Step 5
Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.
Private Notes
Comments
This is my death row meal. Only change was to up the garlic and chilli. Spent a long time thinking about what to serve it with. Ended up eating it unaccompanied and regret nothing.
When I need to precook potatoes, I microwave them. No loss of nutrients from boiling.
Soy sauce will work in a pinch. To get closer to the flavor profile of fish sauce, use one part soy, and one part rice vinegar. That's what I use because I'm vegetarian.
Omit the salt.
loved, skipped sauce (tried and preferred without sauce), 35 min for potatoes and flip after about 25 min
Fabulous! Will definitely be stealing / revisiting this technique for roasting potatoes - they were perfectly crispy and seasoned out of the oven - and the sauce is to die for (reminiscent of the Vietnamese steak dipping sauce recipe, would definitely consider as a marinade / sauce for meat or fish). I garnished with cilantro, scallion dark greens, and Thai basil. Is there ANY way to maintain the crispiness of the potatoes post sauce? Maybe toss with the sauce before they’re fully baked so it can dry out? Must experiment next time…and there will be a next time.
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