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Crispy, Crunchy Roasted Potatoes with Southeast Asia Drizzle

  • This Little Goat went to Thailand
  • This Little Goat went to Southeast Asia


4 side servings


1 hour, 10 minutes

active time

10 minutes


1 - 1.5 lb. baby red potatoes, halved

2 Tbsp extra-virgin olive oil

3 Tbsp This Little Goat went to Southeast Asia, divided 

1/4 cup Kewpie mayonnaise (or regular mayo if unable to find Kewpie)

Kosher salt 

1/4 cup fresh cilantro leaves, roughly chopped

This Little Goat went to Thailand Everything Crunch


Add the potatoes to a large bowl. Cover with cold water and let soak for at least 30 minutes, up to overnight (this helps to remove the excess starch from the potatoes, allowing them to get extra crispy!).

Preheat the oven to 425 degrees.

Drain the potatoes, rinse under cold water and dry well with a clean kitchen towel. Or, transfer the potatoes to a baking sheet and let air dry. Once dry, toss potatoes with olive oil and 1 Tablespoon This Little Goat went to Southeast Asia sauce. Spread in an even layer on a parchment-lined baking sheet.

Roast for about 30 - 35 minutes, tossing once halfway through, until golden brown and crispy.

Meanwhile, whisk together the Kewpie mayo and remaining 2 Tablespoons Southeast Asia sauce. Transfer sauce to a small Ziploc bag (this will act as a disposable squeeze bottle once you snip off the bottom corner). Set aside.

Remove potatoes from the oven and, while still warm, toss with ½ teaspoon kosher salt. Transfer to a serving bowl. Snip the bottom corner off of your bag of Southeast Asia mayo and drizzle sauce all over your potatoes. Top with fresh cilantro and a sprinkle of This Little Goat went to Thailand for a pop of lime-y, nutty crunch! Serve warm.

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