Thai-spiced Sautéed Potatoes


Thai-spiced Sautéed Potatoes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

The gentle, Thai-inspired seasoning on these potatoes makes a delicious change from the usual "salt and/or garlic and/or and herbs" approach that I would normally take. 

Course: Side Dish
Cuisine: Asian, Side Dishes, Vegetarian
  • 500 g Potatoes
  • 1 clove Garlic crushed
  • 2 cm Ginger root peeled and crushed
  • 25 g Creamed Coconut finely chopped
  • 2 tsp Soy Sauce
  • ½ tsp Fish Sauce
  • 2 tbsp Vegetable Oil
  • ½ tsp Red Chilli Flakes
  • 2 Spring Onions finely sliced
  • 1 Lime zested
  • Small Handful Fresh Coriander chopped
  1. Cut the potatoes into equal-sized chunks (keeping them fairly large) and put into a pan of cold, salted water. Bring to the boil then simmer for 10 minutes until almost, but not quite, cooked. Drain then allow to cool.
  2. Mix together the garlic, ginger, soy sauce, fish sauce, lime zest and coconut. You should end up with a thick paste.
  3. When cooled, cut the potatoes into ½cm thick slices then pour over the spice mixture and stir well until thoroughly coated.
  4. Heat the oil in a large frying pan over a medium-high heat. Add in the potatoes and cook for 5-10 minutes, stirring frequently, until golden brown on all sides and crispy. Towards the end of cooking add in the spring onions and chilli flakes and heat through.
  5. Serve sprinkled with the chopped coriander.

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