Servings: 4 people
Calories: 305kcal
Ingredients
For the Potatoes
- 2 pounds fingerling potatoes halved lengthwise
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
For the Sauce
- 2 cloves garlic grated
- 2 tablespoon olive oil
- 1 tablespoon lime juice
- ½ teaspoon brown sugar
- 2 to 4 red Thai chilis finely minced (de-seed if you prefer no heat)
- 2 tablespoon finely minced cilantro
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
For the potatoes
- Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with cooking spray. Toss potatoes together with olive oil and salt.
- Spread in a single layer on the prepared baking sheet.
- Bake until tender, 25 to 30 minutes.
For the sauce
- Mix all ingredinets well in a mixing bowl.
- Top potatoes with the sauce.
Video
Notes
There are a few different options for mini potatoes to use. Fingerling potatoes are great in this dish. They are the longer ones with thin skin/low starch content. They cook fast and crisp up well. But anything called baby potatoes is great.
The smaller the potato, the quicker the cooking time will be. Halving small potatoes makes the cooking time even faster. Just be careful not to overcook end up with dried, hard potatoes
The sauce works on many potato recipes including fries and scalloped potatoes.
This dish works well for parties. Make a big batch of both the potatoes and the sauce. Place the sauce in a bowl and let people spoon it over their own serving of the potatoes.
Nutrition
Serving: 0g | Calories: 305kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 1177mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 50mg | Calcium: 30mg | Iron: 2mg
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