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Crispy Thai Potatoes in Romaine Boats

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Potato Type: Russet
Prep Method: BakedBoiled


Side DishMain Dish

Prep Time

10 Mins

Cook Time

45 Mins


Serves 4 servings of 2 leaves each


  • 8 medium russet potatoes, peeled and cut into bite-sized chunks
  • 1 teaspoon salt (for water)
  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons peanut butter
  • Juice and grated zest of 1 large lime
  • 1 teaspoon Asian chili sauce (such as Sriracha)
  • 1 Tablespoon minced fresh ginger
  • 8 romaine lettuce leaves, cleaned and trimmed
  • 2 Tablespoons fresh basil, julienned
  • 1/4 cup chopped roasted peanuts


  1. Line a shallow baking pan with foil; spray with nonstick spray and reserve.  Preheat oven to 375 degrees.
  2. In a saucepan, parboil the potatoes in salted water to cover for about 10-15 minutes.
  3. Meanwhile, whisk together the hoisin sauce, peanut butter, lime juice (reserve zest for later use), Asian chili sauce, ginger and garlic until well blended.
  4. Drain potatoes well; pat dry with paper towels. Place into a large mixing bowl with the hoisin mixture, tossing gently to coat.
  5. Place the coated potatoes into the prepared baking pan in a single layer; put into preheated oven and cook for 15 minutes, then remove, turn potatoes, and cook for 10-15 minutes more, or until golden and crusty on the exterior.
  6. Remove from oven; let cool slightly, then divide potatoes among the lettuce leaves and sprinkle with reserved lime zest, basil and peanuts.


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Recipe By: Janice Elder

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