Tag Archives: Smashed Potatoes

Thai Chicken Satay with Spicy Peanut sauce and Za’tar smashed potatoes

Thai Chicken Satay with Spicy Peanut Sauce and Za'tar smashed potatoes

  • Servings: 2
  • Difficulty: easy
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I’ve only used my homemade tandoor oven once so felt the need to tempt the bumper crop of mosquitoes with my sugary blood and fire it up for some Thai chicken satay. Each week I have to devote one dinner to get my fill of Indian, Thai or Korean food. Since the Tandoor needs a skewered meat, I settled on a chicken satay with spicy peanut sauce, cucumbers and smashed potatoes with Za’tar seasoning.

For the tandoor I bought some “long as your leg” skewers that don’t quite work elegantly with my oven so I am excited to try a new technique of hanging the skewers vertically. That puppy is getting up to 700 degrees hot which is in green egg territory but cost me only about 60 bucks to make. Man fire meat beer whiskey….oh an Thai food with 300 of your closest blood sucking friend.

This recipe was adapted from RasaMalaysia

2 organic chicken breasts
1 cucumber
little potatoes for 2

1 cup greek yogurt
1/2 cup of coconut milk
2 cloves of garlic minced
2 tbs of soy sauce
1 tbs of sugar
1 tsp of white pepper
1 tsp of tumeric
1 tsp of coriander
1 tsp of cayenne pepper
1 tbs of curry paste (red)

Peanut Sauce

2 cups coconut milk
3 tbs of peanut butter
3 tbs of tamarind paste
2 tbs of fish sauce
1 tbs of Sriracha
1 tbs of sugar
1 tsp of paprika
1 tsp of paprika
1/2 cup of crushed peanuts

1. Should you make the potatoes add them in to a pot of salty water with Zatar seasoning and cook until tender. Transfer them to a baking sheet and smash them with the base of a glass. Cover with olive oil and Zatar and bake in a 400 degree over until crispy (20 minutes) IMG_0139IMG_0152

2. Cut your chicken into bite sized pieces and add them to the marinade and let it do it’s work for at least 2 hours and better yet overnight.

3. Make your peanut sauce by adding all the ingredients except for the peanuts and cook in sauce pan until smooth and thickened. Ten minutes should do it and keep the temp on low. Let it cool and then add the crushed peanuts . IMG_0153

4. For the chicken skewer them up and grill them or use your homemade tandoor oven. Weekend project….. just saying. Cook until the chicken is done (165 degrees). IMG_0141</aIMG_0144>

5. Serve with your side of sauce and cucumbers and your potatoes. Enjoy with your favorite beer or whiskey. BTW had a Flagstaff beer out of NY the other night. It’s a great lager with a nice pungent finish similar to Heineken.

Smashed Fingerling Potatoes with Wonder Fry and Shake Shack Sauces

Smashed Fingerling Potatoes

  • Difficulty: easy
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Smashed Potatoes a better “french fry”

When planning for my Mom’s birthday party where we were going to have burgers, I wanted to make smashed potatoes and couldn’t decide on what sauce to accompany them so I made a couple of them.

The first one I found by searching on Food52 where a poster vvvanessa had one titled “Wonder Fries”. What jumped out at me was that she used Miso. I can guarantee you my family has never had Miso so I knew I needed to try it. What I loved was how the balance of earthy Miso and vibrant lemon. So super simple to make that you really need to try it at your next gathering.

The second sauce was a combo of NYC’s Shake Shack and In & Out’s Animal Style Burger Sauce. Let’s be frank, it’s a bastardized version of thousand island dressing if truth be known. That said, it sounds a lot better calling it by a famed burger joint’s name. People will be “oohhhhh” I love that place….we went there …..did you try….. If you just call it Thousand Island you rob yourself of excited conversation.

Fingerling or small Red Potatoes

Shake Shack Sauce:

1/2 cup of Dukes Mayo
1 tbs of Ketchup
1 tbs of grainy Mustard
1 tbs of Wickle’s pickles relish
1/2 tsp of Garlic Powder
1/2 tsp of Paprika
1/2 tsp of Cayenne Pepper

Wonder Fry Sauce:
1/4 cup of Dukes Mayo
2 tsp of Miso paste
1 tsp of lemon juice
Dash of pepper

Heat your oven to 400 degrees.
For the smashed potatoes (you can do fries or tater tots if you want) buy similar sized fingerling or small red potatoes. Wash and clean them and put them in a boiling pot of salty/briny water and cook until fork tender.

Remove your potatoes and smash them flat on a baking sheet. Cover in olive oil or butter and a little salt and pepper. Remember they are already cooked so the reason for the oven is to “crisp” up the outsides while keeping the inside soft and tender.

Top with Fry Salt or the sauces and enjoy.

French Fry Salt