Wednesday, September 25, 2019

Spicy Deviled Potatoes With Lime Dressing

Spicy Deviled Potatoes has a healthy tangy-spicy dressing without the usual mayo laden with fat! This is similar to the Roasted Potato Chaat With Tri-color Salad, another favorite, but the toppings and dressing sets it apart. One bite and you are hooked! Great as a starter for one or a crowd.


Dressing maybe made a day ahead without adding the fresh herbs; add them just before serving. 

Lemongrass: use the tender bulby bottom part; save the rest for tea or another use.

Potatoes maybe roasted ahead of time and reserved; warm them before filling and serving.

Fingerlings, small new potatoes, or large ones, etc maybe used to make Spicy Deviled Potatoes. The potatoes maybe roasted until soft, cooled slightly, carefully smashed without falling apart and roasted again until slightly crispy. Leftover baked/steamed potatoes maybe used to make this lovely dish.

For a mild dish use cored serrano chile; for a spicy dish, use a whole serrano or one or more of the Thai chile. Test them to see which works for you. Happy cooking!

Serves 2 - 4


2 medium Potatoes, roasted or steamed

The Dressing
1/2 - 1 Thai or Serrano chile, minced
Salt to taste
1-2 tsp Jaggery or Brown Sugar
2 Tbsp fresh lime juice
2-3 Tbsp cilantro, finely chopped
1 green onion, thinly sliced
1 small Shallot, minced
2 inches tender lemongrass, finely chopped OR 1 tsp Lime/Lemon Zest


Cut a slit in the potatoes and roast or steam until soft. When finished, reserve until needed. 

Make the dressing: While potatoes are roasting, squeeze the lime and leave the rind it the juice. Pound chile with a generous pinch of salt using a mortar and pestle until it forms a coarse paste. Add jaggery or sugar and pound to combine. Squeeze the juice from the lime rind, and add lime juice to chile mixture; mix well. Taste and adjust seasoning as needed. Pour the dressing into a small jar and add all the herbs. Mix well, cover, and reserve in the fridge if not using right away.

Keep the roasted/steamed potatoes whole or cut in half and place them on a plate, slit/cut side up. Crush the middle portions of the potatoes carefully with a fork and make a cavity in the center to accommodate the dressing. 

Divide the herbs from the dressing equally over the potaoes and drizzle any remaining dressing on top. 

Serve as a snack, an appetizer, or as part of a meal. 


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