Smashed Potatoes With Thai-Style Chile and

Herb Sauce
By Lidey Heuck

Y I E L D 4 to 6 servings

TIME 1 1/4 hours

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.

INGREDIENTS PREPARATION

4 tablespoons olive oil Step 1

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
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.

¼ cup roughly chopped fresh

Step 4
cilantro, plus whole leaves for
serving 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
¼ cup thinly sliced scallions, white thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and
and green parts 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.
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.

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