Thai-spiced Sautéed Potatoes

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. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
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


  • 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.
  • Mix together the garlic, ginger, soy sauce, fish sauce, lime zest and coconut. You should end up with a thick paste.
  • When cooled, cut the potatoes into ½cm thick slices then pour over the spice mixture and stir well until thoroughly coated.
  • 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.
  • Serve sprinkled with the chopped coriander.

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