Saturday, July 7, 2012

Spicy Sriracha Potatoes

This post was supposed to be about Marc's first cooking lesson but I have to blog this recipe quickly so that I don't forget the measurements.  These are just too good to wait. And I just got too excited to eat this plate to take the time to take better photos. Potatoes do that to me.

Recently Chris and I went to PF Chang's for lunch.  Every time we go - which really isn't often - it's a great gluten free experience. Friendly waitstaff and one of the largest gluten free menus around - you can't go wrong. Our last couple of visits we've had the spicy Dali Chicken.  It's the hottest dish on their menu and we just love it.  But the chicken doesn't thrill me nearly as much as the spicy potatoes and leeks.

I've wanted to give the dish a try for a while and didn't have much luck finding a recipe in any of my books or online that looked right to me. I knew I'd have to wing this one.

This afternoon the bowl full of tiny organic rainbow potatoes sitting on the counter just called out to me so I just dove in.

I decided to skip the chicken and make these vegan. Chris volunteered to slice the potatoes thinly while I tried to figure out what to use to spice them up. We threw them in the hot pan with coconut oil. Aren't they the prettiest potatoes ever? 

Garlic, cumin, Sriracha hot chili sauce and green onions were lined up on the counter and tossed in one at a time. PF Chang's uses leeks in their dish but I had green onions and they worked really well.
From start to finish these took only thirty minutes. The potatoes were so thinly sliced that they cooked in no time at all. A few stuck a bit but the browned flecks were really yummy  and added to the dish so don't worry about that.

The garlic went in just after the potatoes had started to get soft and all the seasonings went right in after that. That quick! And we absolutely loved this dish.

Marc wants to make these together soon so he can make them for Marie.  Chris would like me to add some veggies to the potatoes next time so I think I'll start with several handfuls of kale or spinach.

So next time you're in the mood for something spicy, try this.

Spicy Sriracha Potatoes

In a large pan over medium heat saute:

1/4 cup Coconut Oil
5 cups Potatoes, thinly sliced

Some potatoes will brown a bit, some may stick, just scrap them off the bottom and gently move them around. When potatoes are soft and just cooked through add:

3 Cloves Garlic, chopped
2 Tablespoons Sriracha Sauce
1 Tablespoon Gluten Fee Soy Sauce
1/2 teaspoon Cumin
1 cup Green Onions, chopped

Stir until everything is mixed and heated through.  Serve immediately.



Mary said...

What a fantastic recipe. It sounds delicious, but I especially like the fact that it conceptually is a new recipe. I hope you have a great weekend. Blessings...Mary

Laura said...

Hey I love spicy food! I want to scratch and lick the screen...haha!
Where do you get the Sriracha Sauce?

Laura said...

Hey I love spicy food! I want to scratch and lick the screen....haha
Tell me about the Sriracha Sauce please.

chacha said...

Thanks Mary!

Laura, it's a hot chilie sauce. It's one that's popular and available in most groceries. Chopped dried cayenne peppers could work, too. Probably any hot sauce you like can be subbed. The TJ's Habenero is much hotter, for instance, so you'd want to adjust it down a bit.

Heather @Gluten-Free Cat said...

Sounds delicious! You're right, they ARE the prettiest potatoes ever! This recipe sounds right up my alley. Vegan and spicy!!

chacha said...

Thanks Heather. While my family isn't vegan I am working in more and more vegan dishes and meals and they're enjoying them. Baby steps. Summer is the perfect time to play up veggies but these are in season all year round. =D