Place the fingerling potatoes in a medium sized pot and cover with the water. Add the garlic, ginger, and salt and place the pot over high heat until the water comes to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender. Strain the potatoes, discard the garlic and ginger. Arrange the potatoes on a baking sheet and once slightly cool enough to handle gently flatten them.
Drizzle the potatoes with the sesame oil and place in the oven for 25 minutes or until they are crispy on the outside. Remove the potatoes from the oven and season with the fresh lime juice right before serving.
The chicken thighs can be roasted at the same time as the potatoes to save on time. Simply begin by marinating the chicken while the potatoes are boiling. Combine the chicken, soy sauce, ginger and garlic in a medium bowl. Toss the chicken in the soy, garlic, and ginger, and allow it to sit for about 20-30 minutes. If you can do this stage overnight the better, it will be.
Combine the chili sauce with the rice vinegar in a small bowl.
Arrange the marinated chicken on a nonstick baking sheet and brush it with some of the sweet chili sauce. After 15 minutes of baking, brush the chicken again and continue baking. During the last 15 minutes of baking brush the chicken with some more sweet chili sauce. Finally brush the chicken with a final layer of sweet chili sauce. At this stage the chicken should be fully cooked and have an internal temperature of 165 F (74 C) with the juices running clear. Turn the broiler on and finish the chicken under the broil for the last 2-3 minutes of cooking (This step is optional but adds a nice char to the chicken).
To serve, arrange the potatoes on a serving platter and squeeze the lime juice on them.
Arrange the chicken thighs on the potatoes and sprinkle them with sesame seeds.
Serve and enjoy!
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