In the colder months of the year, potatoes shine. Spuds are hearty, nourishing, and they also absorb flavor beautifully, which makes them pair well with virtually anything you’re cooking. But if you’re getting a bit tired of traditional mashes, we’ve got a dish that’s guaranteed to jazz things up. Culinary creator Nat Thaipun recently released her cookbook THAI: Anywhere and Everywhere which includes a recipe for tart, spicy, herbaceous, Southeast Asian-style roast potatoes that are sure to steal the show.
“Combining crispy, golden potatoes with the bold, aromatic flavors of Thai cuisine and finishing with fresh herbs and a drizzle of lime, these make a perfect side dish for grilled meats or as a standalone treat,” Thaipun writes. And not only is the dish unthinkably flavorful, it’s also pretty easy to toss together: You’ll simply season your potatoes with ground coriander and salt before roasting. While they cook, you’ll mix fish sauce, lime juice, lemongrass, garlic, chillies, and sugar. When the veggies are done, you’ll toss them in that bold dressing, then serve warm. The result is a vibrant, tangy, and comforting dish that’s sure to become a new favorite.
Thai-Style Roast Potatoes
Serves 4
Prep: 10 minutes
Cooking time: 35-40 minutes
Ingredients
- 1 lb 12 oz (800 g) baby or medium-sized potatoes, washed and halved (or quartered if large)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 lemongrass stem, finely chopped
- 2 garlic cloves, crushed
- 2–3 birdseye chillies, finely chopped (to taste)
- 1 teaspoon sugar
- 1 tablespoon chopped coriander (cilantro) leaves to garnish
- 1 tablespoon chopped mint to garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the potatoes: In a large bowl, toss the potatoes with the vegetable oil, salt, and ground coriander to coat them evenly. Spread in a single layer on a baking tray, cut-side down for maximum crispiness. Roast for 35-40 minutes, turning halfway through, until the potatoes are golden and crispy.
- Make the dressing: While the potatoes are roasting, combine the fish sauce, lime juice, lemongrass, garlic, chillies, and sugar in a small bowl. Stir until the sugar dissolves.
- Toss and serve: Once the potatoes are golden and crispy, remove them from the oven and transfer to a large bowl. Drizzle over the dressing and toss to coat evenly. Garnish with chopped coriander and mint for a burst of freshness and serve immediately as a side dish to grilled meats, seafood or even a Thai-inspired salad.
Excerpted with permission from THAI: Anywhere and Everywhere by: Nat Thaipun published by Hardie Grant Books, November 2025, RRP $35.00 Hardcover.
