Sunday, June 8, 2008

Roasted Spicy Potatoes with Mint

Potatoes are known to be practically non-existent in Asian cuisine, but in my opinion, I think they should be used more often in Asian cooking because they're so delicious. I mean, give me potatoes anytime, anywhere, mashed, boiled, baked or fried, like these amazing thin crisp fries below from Montreal's popular Steak Frites bistro.


Thin & crisp lightly seasoned fries at Montreal's Steak Frites bistro
I just prepared this amazing potato dish today for my parents who are in town this week from Toronto, and they absolutely loved it. "So?" you might think. Well, my parents are huge fans of authentic vietnamese cooking (foods you wouldn't even think of eating) and seldom go for western foods, especially potatoes. But this dish, they absolutely enjoyed it because it was flavourful and spicy, and not bland, as they would often think. It's simply russet potatoes cut in thin wedges, tossed in a blend of garlic-chili-salt-pepper-paprika spices and mint herb. The mint makes a remarkable difference and brings a refreshing aroma to this potato dish. Most importantly, it's quick and easy to make : Cut - Mix - Season- Toss- Bake - Serve.
Ready in minutes.

Preparation: 5-7 minutes, Cooking: 25-30 minutes.

Recipe "au pif":
3 large Russet potatoes slices in thin wedges
1 tbsp finely minced garlic
1 tsp salt (or your choice of flavoured salt)
1 tsp paprika
1 tsp freshly ground black pepper
1/2 tsp dried chili flakes
2 tbsp finely chopped fresh mint leaves
3-4 tbsp olive oil

Preheat oven to 350F.

Toss all ingredients in a bowl with your hands.

Transfer to a large baking dish.

Bake for about 25-30 minutes, or until edges or turning brown and crisp.

Salt to taste.

Serve hot as a snack or sidedish with your choice of meat or fish. It's great with this Tilapia dish.

Makes 4 servings.

1 comment:

Trigirl 2007 - Québec said...

Je prépare un BBQ dans quelques semaines... Je vais essayer tes 'pétaques', c'est bon les pétaques, moi, j'aime ça les pétaques!!!