Crispy potatoes with peanut cream sauce

Crispy roasted potatoes tossed with creamy peanut sauce. A simple dish inspired by Thai satay.

Ingredients

• 400 g small potatoes
• Olive oil
• Salt and black pepper

For the sauce

• 2 tbsp peanut cream
• 1 tbsp soy sauce
• Juice of 1 lime
• 1 garlic clove, grated or finely chopped
• 1 tsp maple syrup
• 2–3 tbsp warm water
• Chili oil to taste

To serve

• Chopped peanuts
• Sliced spring onions
• Fresh cilantro

Method

1. Boil the potatoes in salted water until tender. Drain and place on a baking tray lined with parchment. Gently flatten each potato with a glass or large spoon.
2. Drizzle with olive oil and season with salt and pepper. Roast at 220°C for 35–40 minutes, until golden and crisp.
3. Mix the peanut cream, soy sauce, lime juice, garlic, maple syrup, warm water and chili oil until smooth.
4. Toss the hot potatoes with the sauce. Top with chopped peanuts, spring onions and cilantro.