Baked potatoes in peanut satay sauce with lime mayonnaise and herbs

• 1 spoon House of Asia Light Soy Sauce
• 1 teaspoon Sesame oil House of Asia
• Break Satay Ros Thai Thai – at your discretion
• about 750 g small potatoes in their skins
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped Thai basil
• optional: grated zest of half a lime
• 1-2 tablespoons of vegetable oil

SOS:

• 3 tablespoons of mayonnaise
• half a tablespoon of sugar
• juice of half a lime

Additionally:

peanuts, a slice of lime and herbs for decoration

1. Wash the potatoes and cook them in well-salted water until almost tender. Once cooked, drain them in a sieve and let them steam for a while.
2. Heat 1-2 tablespoons of vegetable oil in an airfryer and bake the potatoes until golden brown, about 15 minutes at 215°C (400°F). You can also bake them in the oven for 20 minutes at 220°C (420°F). It's a good idea to rub the potatoes with oil before baking to make them extra crispy.
3. Once baked, drizzle the potatoes with Satay Ros Thai Thai sauce and sprinkle generously with herbs. Optionally, add grated lime zest.
4. In a bowl, mix all the sauce ingredients.
5. Place the baked potatoes on a plate and sprinkle with crushed peanuts. You can crush them in a mortar or place them in a bag and pound them with a meat mallet. Finally, add the lime wedges and fresh herbs. For a spicier twist, sprinkle with chili flakes.