New Potatoes With Thai Flavors Recipes

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE

Steps:

• Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
• 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.
• 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.
• Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
• Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

NEW POTATOES WITH THAI FLAVORS

Steps:

• Place potatoes in a large saucepan of boiling water. Bring to a boil over high heat.
• Reduce heat and cook for 20 minutes or until potatoes are tender.
• Drain well and transfer to a serving bowl.
• In a small saucepan, heat oil over medium heat. Stir fry chilies, lemon grass and ginger for about 5 minutes, or until vegetables are softened.
• Add potatoes and toss. Add cilantro and toss. Serve warm.

ROASTED NEW POTATOES

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS

Steps:

• Heat the oil over medium heat in a heavy lidded skillet or wide saucepan and add the ginger and onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add a pinch of salt, the tofu and the chiles, stir together, cover and cook gently for another 3 minutes, until the onion is soft but not browned. Add the curry powder, stir together, and add the lemon grass, carrots, squash, potatoes, and stock. Add salt to taste, bring to a simmer, cover and simmer 20 minutes, or until the vegetables are tender but not mushy.
• Meanwhile place the coconut milk in a saucepan and bring to a boil. Reduce by half.
• Stir the coconut milk into the vegetable ragout and combine well. Cover and simmer gently for 5 minutes. Remove the lemon grass stalk. Taste and adjust seasonings. Just before serving stir in the lime juice. Serve in wide bowls, with rice if desired, garnishing each bowl with chopped cilantro.

LEMON AND GARLIC NEW POTATOES

Steps:

• Scrub potatoes and cut into wedges. Place in a large saucepan and cover with water; bring to a boil. Cover and cook until tender, 10 to 15 minutes. Drain and set potatoes aside.
• Heat olive oil in the same pan over medium-high heat. Add potatoes and cook until browned, 4 to 6 minutes. Add garlic; cook for 1 minutes. Remove from the heat.
• Stir in Parmesan cheese, lemon juice, salt, and pepper.