Smashed Potatoes With Thai-Style Chile and Herb Sauce
Updated May 20, 2020
Yossy Arefi for The New York Times (Photography and Styling)
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
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 ½ teaspoon red-pepper flakes, plus more to taste
1 teaspoon soy sauce or tamari
1 teaspoon granulated sugar
1 garlic clove, grated
¼ cup roughly chopped fresh cilantro, plus whole leaves for serving
¼ cup thinly sliced scallions, white and green parts
Nutritional analysis per serving (4 to 6 servings)
29 grams carbs; 207 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 530 milligrams sodium; 4 grams protein; 3 grams sugar
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.
I always steam my potatoes for a dish such as this. It’s the seldom mentioned third option for cooking potatoes alongside boiling and microwaving. Worked perfect and so delicious!
Made this today without any spicy peppers because we are spicy averse; just added some paprika and followed the rest of the recipe; it was delicious!
Does this recipe use the toasted rice powder mentioned in the description?