These Thai Style Potatoes taste amazing with a sweet and spicy vegetarian Nam Jim. Easily adjust the spice level to your tastes.
The sauce on these potatoes is a family favorite, so I’m always thinking up other ways to use it. This time I was looking for a side for a summer barbeque, and this was perfect for cutting through the smoky flavors. This recipe walks through making these in the oven, but these potatoes taste just as good on the grill.
Techniques for delicious Thai Style Potatoes
- Oil and season the potatoes before cooking. Even though the sauce is plenty flavorful, salt and oil help crisp and brown the potatoes while cooking.
- Spice to taste. This sauce is pretty spicy, even with 2 chiles instead of 4. If spice isn’t your thing, feel free to cut down further or omit.
- The recipe below uses the oven since it’s more common. But these taste fantastic on the grill as well.
Southern & Modern Spicy Side Dishes
- Sweet and Spicy Sweet Potatoes
- Hatch Chile Esquites
- Chili Garlic Green Beans
- Shishito Peppers
- Panko Crusted Buffalo Cauliflower
- 1 recipe of Vegetarian Nam Jim
- 2 pounds fingerling potatoes, sliced in half lengthwise
- 1 bouquet of Thai Basil, stems removed and discarded
- Adjust the rack to the second to the top position, then preheat the oven to 425°F.
- Prepare Vegetarian Nam Jim according to recipe.
- Grilled potatoes: Toss the sliced potatoes with vegetable oil, salt, and pepper to preference. Place cut side down on a cast iron grill pan or parchment-lined baking sheet. Bake until browned and crispy, about 20 to 25 minutes.
- To serve: Place the potatoes in a serving dish and top with half of the vegetarian Nam Jim and Thai Basil. Serve with remaining Nam Jim on the side.
Amount Per Serving: Calories: 197Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 46gFiber: 4gSugar: 2gProtein: 4g
Nutrition information isn’t always accurate.