Ever dream of exploring the amazing street food stalls of Thailand? Let’s bring a little bit of that adventure to your kitchen! This recipe is inspired by the incredible sweet, savory, and nutty flavors of Thai peanut sauce, often served with grilled skewers. This sauce is a breeze to whip up, and you can easily tweak it to your family’s liking. If you don’t have lime juice, a splash of rice vinegar works too.

On-the-Go Tips

These potatoes are fantastic for packing up! For a fun, mess-free option, thread the glazed potatoes

onto small skewers once they’ve cooled a bit. They are delicious at room temperature, making them perfect for lunch boxes, picnics, or a quick snack after school.

Kid-Friendly Fun

The sauce is the star of this recipe, and it’s super fun for kids to help make!

  • Sauce Masters: Let your little ones help whisk together the peanut butter, soy sauce, honey, and other sauce ingredients in a bowl.
  • Chief Tasters: They can have the important job of taste-testing the sauce (before it touches the potatoes!) to see if it needs anything else.
  • Garnish Crew: Let them do the final sprinkle of chopped peanuts or cilantro on top. It makes the dish look extra special!
Prep
10 mins
Cook
15 mins
Serves
2 to 3
Ingredients
10
Keep screen awake while cooking

Equipment

  • Medium pot
  • Non-stick frying pan or skillet
  • Small mixing bowl
  • Spatula or wooden spoon (for tossing)

Ingredients

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  • 12 Little Potatoes
  • 1 Tbsp olive oil or butter
  • 1 clove garlic, minced
  • 2 Tbsp peanut butter (smooth or crunchy)
  • 2 Tbsp soy sauce
  • 1 tsp honey or maple syrup
  • 1 tsp chili flakes or 1/2 tsp paprika
  • 1 Tbsp lemon or lime juice
  • 2 to 3 Tbsp warm water (to thin sauce if needed)
  • (For garnish) chopped roasted peanuts and fresh coriander

Instructions

  • Step 1

    Add Little Potatoes to a medium pot and cover with cold water. Bring to a boil and cook, about 15 minutes, until fork tender. Drain, cut in half, and pat dry.

  • Step 2

    Heat oil in a frying pan and add potatoes. Pan-fry until golden.

  • Step 3

    Add minced garlic during the last two minutes of frying to release aroma.

  • Step 4

    In a bowl, whisk together peanut butter, soy sauce, honey, chili flakes, lemon or lime juice, and 2 to 3 Tbsp warm water until smooth.

  • Step 5

    Pour the glaze into the pan with potatoes and toss quickly to coat. Let it caramelize for 30 to 45 seconds.

  • Step 6

    Remove from heat and finish with crushed peanuts, coriander, and a squeeze of lemon or lime juice.

  • Step 7

    Serve immediately and enjoy!