At a Glance
- Potato Type: White, Yellow
- Prep Method: Baked
- Cuisine: Asian
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Tater Tots star in this fun Thai-style appetizer or main dish. Thai red curry paste and fish sauce (nam pla) can be found in the Asian section of supermarkets. For a vegetarian dish, use soy sauce in place of the fish sauce.
Want to make this recipe with fresh potatoes? Try Thai Lettuce Cups with Red Curry Potatoes by using fresh red potatoes.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Thai red curry paste
- 12 ounces red potatoes, quartered lengthwise, then cut crosswise into 1/2- inch pieces
- 1/3 cup fresh lime juice
- 1/2 cup packed golden brown sugar
- 2 tablespoons fish sauce (nam pla) or soy sauce
- 6 butter lettuce leaves
- 1 large carrot, peeled, grated
- 12 cilantro sprigs
- 2 green onions, thinly sliced
- 3 tablespoons fresh mint leaves
Preparation
Preheat oven to 450ºF. Stir water and curry paste to blend in large bowl. Add tater tots and toss to coat. Spread tater tots out on heavy large rimmed baking sheet. Roast until golden, about 20 minutes.
Meanwhile: Stir lime juice, sugar and nam pla to blend in small bowl for sauce.
Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Arrange three tater tots atop each cup. Serve, passing sauce separately.
Variations
For a vegetarian dish, use soy sauce in place of the fish sauce.
Calories: 164.4 Fat: 5.4g Sodium: 569.9mg Vitamin C: 14.5% Carbohydrates: 28.7g Fiber: 1.6g Protein: 1.5g Potassium: 230.7mg
