During the baking time, the hoisin/peanut mixture creates a tasty ‘crust’ on the potatoes, resulting in a flavor and texture combination that is unusual and quite delicious. Creamy on the inside, the potatoes have a crisp and highly flavored exterior – a marriage made in culinary heaven. The combination works beautifully presented and eaten with the crisp romaine leaf ‘boats.’ Simpl and impressive!
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
Prep Time: 10min | Cook Time: 45min
Line a shallow baking pan with foil; spray with nonstick spray and reserve. Preheat oven to 375 degrees.
In a saucepan, parboil the potatoes in salted water to cover for about 10-15 minutes.
Meanwhile, whisk together the hoisin sauce, peanut butter, lime juice (reserve zest for later use), Asian chili sauce, ginger and garlic until well blended.
Drain potatoes well; pat dry with paper towels. Place into a large mixing bowl with the hoisin mixture, tossing gently to coat.
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.
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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