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Thai Potato Side

Serves 4 to 6 Side vegetarian, Sides

Thai Potato Side

In the heart of Thai homes, the humble potato finds its place alongside vibrant curries and aromatic rice dishes. This Thai Potato Side is a staple at family meals, reflecting the everyday simplicity and warmth of home cooking. It's a dish that comes together with instinct, where salt is judged by hand and oil is used with a generous spirit. The potatoes are prepared in a way that mirrors the casual yet attentive approach of Thai home cooks, making it a beloved companion to more complex dishes.

The dish offers a satisfying texture and a gentle heat from paprika, balanced with the subtle earthiness of black pepper. Each bite reveals a tender interior surrounded by a golden, crisp exterior. There's a comforting familiarity to its flavors, enhanced by the careful seasoning that elevates the natural taste of the potatoes. This is not just a side dish; it's an embodiment of the balance and harmony that Thai cuisine is celebrated for, bringing a touch of home to any meal.

Ingredients

  • 1 kgpotatoes
  • 80 mloil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Peel 1 kg of potatoes and cut them into even-sized cubes, roughly 2 cm each. This ensures that they cook uniformly, preventing some pieces from being undercooked while others are overdone.
  2. In a large, heavy-bottomed skillet or wok, heat 80 ml of oil over medium heat. The oil should be hot enough to shimmer but not smoke, which indicates it's ready for cooking.
  3. Add 1 finely chopped onion to the hot oil. Stir frequently and cook until the onion becomes soft and translucent, releasing a sweet aroma. This should take about 5 minutes, and it's important as it forms the flavor base for the dish.
  4. Add the cubed potatoes to the skillet, stirring to coat them evenly with the oil and softened onions. Spread them out in a single layer to ensure even cooking.
  5. Sprinkle 1 tsp of paprika over the potatoes, stirring well to distribute the spice evenly. The paprika will add a warm color and a subtle depth of flavor to the dish.
  6. Continue to cook the potatoes, stirring occasionally, until they are tender and can be easily pierced with a fork. This should take about 15-20 minutes. The potatoes should have a golden-brown exterior, indicating they are perfectly cooked.
  7. Season the potatoes generously with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the dish.
  8. Serve the Thai Potato Side warm, ideally as part of a shared meal. The dish should have a balance of soft, tender potatoes with a slightly crispy exterior and a savory, aromatic flavor profile.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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