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Thai-Inspired·Side Dish

Thai-Inspired Roasted Potato Salad

A vibrant and flavorful departure from the classic picnic side dish, featuring Yukon Gold potatoes boiled with turmeric and coriander, roasted until crispy, and tossed in a punchy Thai-style dressing made with tamarind, lime, and fish sauce.

Prep

20m

Cook

50m

Total

70m

Serves

6

Method

  1. 01

    Cut the potatoes into uniform wedges (about eight pieces per potato). Place them in a saucepan and cover with cold water. Add salt, ground coriander, turmeric, and a pinch of baking soda. Bring to a simmer over medium-high heat.

    Step 1
    Watch · 0:31
  2. 02

    Reduce the heat to medium and cook the potatoes until they are barely tender when pierced with a knife, but not falling apart. Drain them well and let them sit in the strainer for 5–10 minutes to steam off excess moisture.

    Step 2
    Watch · 1:26
  3. 03

    Arrange the potatoes skin-side down on a foil-lined baking sheet generously brushed with vegetable oil. Brush more oil over the tops and sprinkle with salt. For the best crunch, cover and chill the potatoes in the refrigerator until completely cold before roasting.

    Step 3
    Watch · 2:19
  4. 04

    Roast the potatoes in a 475°F (245°C) oven for about 35 minutes, or until they are deeply browned and crusty. Do not flip them during cooking to ensure the skins become as crispy as possible. Let the potatoes cool to room temperature or slightly warm.

    Step 4
    Watch · 2:53
  5. 05

    Prepare the dressing by whisking together the minced garlic, grated ginger, minced shallots, rice vinegar, lime juice, tamarind paste, fish sauce, black pepper, brown sugar, vegetable oil, and sriracha until thoroughly combined.

    Step 5
    Watch · 3:50
  6. 06

    Place the cooled potatoes and any oil from the roasting pan into a large mixing bowl. Add the sliced red onion, red bell pepper, jalapeno, chopped peanuts, and torn fresh herbs. Pour in the dressing and toss everything together right before serving to maintain the potatoes' texture.

    Step 6
    Watch · 4:42

From Chef John

  • “A cold potato always roast up crispier than a warm potato.”
  • “As the wise man once said, there is no too much, there is only not enough.”
  • “Even bad Thai is good Thai, and certainly better than no Thai.”