Thai Style Sauted Potatoes Recipes

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE

Steps:

• Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
• 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.
• 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.
• 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 thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and 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.
• Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

THAI-STYLED MASHED POTATOES

Steps:

• Place potatoes in a steamer basket over boiling water.
• Cover pan and steam 10 minutes, or until tender.
• Drain.
• Mash well with potato masher or fork.
• Add next 3 ingredients and beat until butter is melted.
• Heat oil in a heavy nonstick pan over medium-high heat.
• Add next 4 ingredients and cook 10 minutes,.

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

SAUTéED POTATOES

Steps:

• Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
• Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
• Toss and stir. Serve.

THAI SHRIMP & POTATOES

Steps:

• In a large sauté pan, sauté bacon until cooked; be careful not to "crisp" the bacon. Set aside and reserve bacon fat for later use. Leave 2 tablespoons of bacon fat in sauté pan for spinach.
• Add spinach to sauté pan and quickly sauté over med. high heat until wilted. Remove spinach and set aside.
• In large saucepan, add mashed potatoes, cream, goat cheese, and cooked bacon (reserve 4 tablespoons of cooked bacon for later use). Cook over medium-low heat until potatoes are hot and cheese has melted completely. Stir in sautéed spinach and season with salt and pepper. Remove from heat and keep warm until ready to serve.
• Meanwhile, in sauté pan, heat 2 tablespoons of reserved bacon fat and olive oil. Add shrimp and sauté over med. high heat for approximately 2 - 4 minutes or until shrimp start to turn pink. Remove from pan and set aside.
• Add wine and sweet chili sauce to sauté pan and bring to a simmer over medium heat. Place shrimp and any juice from bowl in the sauce mixture. Continue cooking over medium heat until shrimp are completely cooked; approximately another 2 -3 minutes. Stir in reserved 4 tablespoons of cooked bacon. Remove from heat.
• To plate; place one large spoonful of mashed potatoes in center of plate and spoon on shrimp and sauce over potatoes.

PORTUGUESE STYLE SAUTEED POTATOES

Steps:

• Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides; cut into 1/2-inch cubes.
• Place potatoes in a medium, heavy saucepan. Add enough cold water to cover, season with salt, and bring to a boil.
• Reduce heat and simmer until potatoes are slightly tender, about 10 minutes.
• Remove from the heat and drain potatoes on paper towels.
• In a large saute skillet, heat olive oil over medium heat.
• Add the onions and saute until soft, about 3 minutes.
• Add the garlic and saute for 30 seconds.
• Add the drained potatoes and cook, turning, until browned on both sides, about 10 more minutes.
• The last few minutes, add the smoked paprika and mix.
• I like to get them nice and crispy on the outside. Enjoy!

THAI CABBAGE

Steps:

• Combine the first four ingredients in a bowl; stir well, set aside.
• Heat peanut oil in a wok or large nonstick skillet over medium high heat.
• Add ginger and garlic; saute 1 minute.
• Add cabbage, bell pepper and carrot; saute 2 minutes.
• Add lime juice mixture; saute an additional 2 1/2 minutes, or until cabbage is tender.
• Remove from heat and sprinkle with chopped cilantro.
• This makes 7 servings.
• For weight watchers this is 1 point.
• Enjoy!