Recipe serves 2-4 as a side
500g small/medium potatoes
1 tbsp olive oil
For the spicy peanut sauce:
2 tbsp smooth peanut butter
2 tsp soy sauce
2 tsp lime juice
2 tsp sriracha
2-3 tbsp water, to loosen
1 tbsp chopped coriander
1 tsp chilli flakes
1 tsp sesame seeds
Preheat the oven (or air fryer) to 200°C.
Put the potatoes into a pot, cover with boiling water and bring to the boil. Once boiling, cook for a further 10-15 mins (depending on the size of the potatoes) until a knife will go through without force.
Drain and spread the potatoes evenly on a lined baking tray. Use the bottom of a glass to carefully press down and flatten the potatoes. Drizzle with the oil and season with salt.
Roast for around 20 minutes or until very crispy and golden.
Meanwhile, mix all of the peanut sauce ingredients together in a bowl, starting with 1 tbsp of water and adding more until you get a smooth, drizzling consistency.
Drizzle the sauce over the potatoes, top with coriander, sesame seeds and chilli flakes and enjoy!