12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
⅓ cup fresh lime juice
½ cup golden brown sugar
2 tablespoons Asian fish sauce (nam pla)
6 butter lettuce leaves
1 large carrot, peeled and grated
12 sprigs fresh cilantro
2 green onions, thinly sliced
3 tablespoons fresh mint leaves
Method
Begin by preheating your oven to 450°F (232°C). In a large mixing bowl, combine oil and red curry paste, stirring well to create a smooth mixture.
Add diced potatoes to the bowl and toss them thoroughly until they are evenly coated in the curry blend.
Spread the seasoned potatoes onto a large, heavy-duty baking sheet in a single layer. Roast them in the oven for approximately 15 minutes, or until they are golden brown and tender.
While the potatoes are roasting, prepare the dipping sauce by mixing lime juice, sugar, and fish sauce in a small bowl until well combined.
On a serving platter, arrange fresh lettuce leaves. Evenly distribute shredded carrots, chopped cilantro, sliced green onions, and fresh mint over the lettuce.
Once the potatoes are ready, spoon them into the prepared lettuce cups. Serve the wraps with the dipping sauce on the side for drizzling.
