Smashed Potatoes With Thai Style Chile And Herb Sauce Recipes

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SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE



Smashed Potatoes With Thai-Style Chile and Herb Sauce image

This recipe is inspired by suea rong hai, or "crying tiger," a Thai dish of grilled beef served with a fiery sauce of crushed Thai chile, fish sauce, lime juice, toasted rice powder and cilantro. Here, the bright and punchy sauce is the perfect foil to crispy roasted potatoes, but it would be just as welcome spooned over fried brussels sprouts, sautéed shrimp or grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chile - including the seeds and ribs - to take the heat up a notch.

Provided by Lidey Heuck

Categories     dinner, vegetables, appetizer, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 pounds small new or Yukon gold potatoes (ideally about 1½-inch wide)
Kosher salt
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon minced Fresno or serrano chile, or 1/2 teaspoon red-pepper flakes, plus more to taste
1 teaspoon soy sauce or tamari
1 teaspoon granulated sugar
1 garlic clove, grated
1/4 cup roughly chopped fresh cilantro, plus whole leaves for serving
1/4 cup thinly sliced scallions, white and green parts

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.

CRISPY SMASHED POTATOES WITH LIME-INFUSED OIL



Crispy Smashed Potatoes with Lime-Infused Oil image

The great thing about these potatoes is that every inch of them is crispy. The infused lime herb oil is my secret weapon for delivering the ultimate tangy, citrusy flavor.

Provided by Kardea Brown

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

1 cup good-quality olive oil
1 cup packed fresh parsley, oregano and rosemary leaves
Juice of 1 lime
2 pounds petite potatoes
Kosher salt and freshly ground black pepper
Lime wedges and fresh herbs for garnish, optional

Steps:

  • Combine the olive oil and herbs in a food processor and process until the herbs are minced. Let stand 10 minutes. Strain through a fine-mesh strainer into a bowl. (If the oil still has fine bits of herbs, strain again through a coffee filter.) Whisk in the lime juice. Set aside until ready to use.
  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until a knife can easily pierce into the center, 12 to 15 minutes. Drain, then place on a parchment paper-lined baking sheet. Use the bottom of a glass to smash the potatoes. Drizzle with the infused oil and sprinkle with salt and pepper. Bake until crispy, 25 to 30 minutes.
  • Sprinkle with more salt before serving and garnish with lime wedges and more herbs, if desired.

HERB SMASHED POTATOES



Herb Smashed Potatoes image

Rachael Ray's Quick & Easy Thanksgiving From Woman's World Magazine 11/23/04. Rachael also suggests this tasty trick for leftovers: shape mashed potatoes into patties. Dredge in breadcrumbs; fry in butter.

Provided by JackieOhNo

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

5 lbs potatoes, peeled, cut into 1-1/2-inch chunks, 10 cups
1 -2 cup low sodium chicken broth
1 small onion, finely chopped, 3/4 cup
1 (4 1/2 ounce) container herb-and-black-pepper flavored spreadable cheese, crumbled
1 (3 ounce) package cream cheese, cut into pieces
2 -3 tablespoons chopped fresh chives
2 -3 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
butter (optional)

Steps:

  • In pot combine potatoes with salted water to cover. Bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
  • Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese, and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture.
  • Stir in remaining ingredients. Serve topped with butter, if desired.

Nutrition Facts : Calories 315.7, Fat 7.9, SaturatedFat 4.6, Cholesterol 21.7, Sodium 502.7, Carbohydrate 52.6, Fiber 6.5, Sugar 3, Protein 10.2

THAI-STYLED MASHED POTATOES



Thai-Styled Mashed Potatoes image

Posting as per request! The heat factor is way too high for me and my residents!! Found on mealsforyou.com.

Provided by Manami

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 medium potatoes, peeled and each cut into small pieces
1 ounce unsalted butter
1/4 cup coconut cream
1 teaspoon sugar
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 small onion, chopped
1 garlic clove, crushed
1 small fresh green chile, chopped
1 teaspoon freshly grated gingerroot
1 tablespoon fresh coriander, chopped
1 teaspoon fresh coriander, chopped

Steps:

  • Place potatoes in a steamer basket over boiling water.
  • Cover pan and steam 10 minutes, or until tender.
  • Drain.
  • Mash well with potato masher or fork.
  • Add next 3 ingredients and beat until butter is melted.
  • Heat oil in a heavy nonstick pan over medium-high heat.
  • Add next 4 ingredients and cook 10 minutes,.

Nutrition Facts : Calories 204.7, Fat 9.2, SaturatedFat 4.8, Cholesterol 10.2, Sodium 16.2, Carbohydrate 28.5, Fiber 3.8, Sugar 3.4, Protein 3.5

CRISPY CHIPOTLE ROASTED SMASHED POTATOES



Crispy Chipotle Roasted Smashed Potatoes image

Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 1h

Yield 4

Number Of Ingredients 4

1 ½ pounds baby red or gold potatoes
¼ cup Mazola® Corn Oil
Spice Islands® Sea Salt, to taste
1 tablespoon canned chipotles in adobo sauce, or to taste

Steps:

  • Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
  • Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 27.3 g, Fat 14.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 108.5 mg, Sugar 1.7 g

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