Monday, May 18, 2009
Roasted Peanut Potatoes
When I saw this recipe on Tastespotting, I was really excited to try it out!!! I'm always on the hunt for new side dishes, and this seemed to fit the bill perfectly.
These potatoes were so easy to make, and were perfectly crispy on the outside and soft on the inside. The flavors all work great together. They are really a great side dish, and they look pretty too! Additionally, they paired perfectly with Thai Turkey Burgers! Definitely a winning recipe!
The original recipe called for par boiling the potatoes first, but I thought that would be quite unnecessary. Why dirty another pot?! So I simply tossed them with the sauce and then roasted them for about 45 minutes and they came out perfect!
Adapted from Dutch Girl Cooking
1 pound potatoes (I used about 5 small/medium potatoes)
3 tbsp peanut butter
5 tbsp chicken broth (I didn't measure, but I know I used less then this!)
1/8 tsp ground ginger (I used freshly minced ginger...about a tbsp. worth)
1/4 tsp curry powder
1 small chili pepper (I omitted)
2 tbsp soy sauce
1 garlic clove
1 tsp sugar
1 tsp oil
1/8 tsp sesame oil (I added this)
Preheat oven to 375 degrees. Wash and peel potatoes and cut them into 1 1/2" pieces. Place in large bowl and set aside. In a medium bowl, whisk together remaining ingredients until everything is combined and a nice think sauce forms. Pour over potatoes and toss to coat completely.
In a baking dish that has been sprayed with non-stick spray, add potatoes and bake, uncovered, for about 45 minutes or until potatoes are fork tender. Additionally, toss potatoes 2 or 3 times during the course of cook time.