Yields1 Serving

 2 lbs Potatoes, cut into 1 1/2" pieces
 Salt
 3 tbsp Vegetable Oil
 2 Hot Peppers, thinly sliced
 2 Garlic Cloves, minced or finely grated
 ½ cup Rice Vinegar
 2 tsp Light Brown Sugar
 1 tsp Ginger, minced or finely grated
 ½ cup Unsalted, Roasted Peanuts, roughly chopped
 1 cup Cilantro, roughly chopped
 ½ cup Mint, roughly chopped
 Black Pepper, to taste

1

Put potatoes in a large pot and cover with cold water. Salt water generously and bring water to a boil. Reduce heat to a simmer and cook potatoes until they are fork tender - about 10-15 minutes. Drain and let potatoes cool.

2

Heat oil in a large skilled over medium-high heat. Add well-drained potatoes and cook. Toss/stir potatoes occasionally and cook until golden brown and crispy - about 8-10 minutes. Taste and season with salt..

3

In a small saucepan, bring hot peppers, garlic, vinegar, brown sugar, and ginger to a simmer over medium-low heat. Stir until the sugar dissolves - about 2 minutes.

4

Toss potatoes, warm vinegar mixture and peanuts in a large bowl. Let the mixture cool just slightly and then mix in chopped cilantro and mint. Taste and season with salt and pepper.

5

Serve and enjoy!

Ingredients

 2 lbs Potatoes, cut into 1 1/2" pieces
 Salt
 3 tbsp Vegetable Oil
 2 Hot Peppers, thinly sliced
 2 Garlic Cloves, minced or finely grated
 ½ cup Rice Vinegar
 2 tsp Light Brown Sugar
 1 tsp Ginger, minced or finely grated
 ½ cup Unsalted, Roasted Peanuts, roughly chopped
 1 cup Cilantro, roughly chopped
 ½ cup Mint, roughly chopped
 Black Pepper, to taste

Directions

1

Put potatoes in a large pot and cover with cold water. Salt water generously and bring water to a boil. Reduce heat to a simmer and cook potatoes until they are fork tender - about 10-15 minutes. Drain and let potatoes cool.

2

Heat oil in a large skilled over medium-high heat. Add well-drained potatoes and cook. Toss/stir potatoes occasionally and cook until golden brown and crispy - about 8-10 minutes. Taste and season with salt..

3

In a small saucepan, bring hot peppers, garlic, vinegar, brown sugar, and ginger to a simmer over medium-low heat. Stir until the sugar dissolves - about 2 minutes.

4

Toss potatoes, warm vinegar mixture and peanuts in a large bowl. Let the mixture cool just slightly and then mix in chopped cilantro and mint. Taste and season with salt and pepper.

5

Serve and enjoy!

Roasted Potato Salad with Hot Peppers and Peanuts