Our mother was a great cook and baker; but when she had perfected a recipe, she didn’t have any interest in trying further variations of it.
But we like to try variations of everything. Since warm weather brings cookout, picnic and potato salad season, we try at least one new recipe a year (see our past recipes below).
Tina advises that the crisp version is best served warm and immediately. To serve it chilled, omit baking the potatoes and simply use sliced boiled potatoes.
While this recipe may have extended steps, most of the components can be made a week or more in advance (see Preparation Notes, below).
For more about Burmese cooking, read Tina’s full article.
1. ROAST the potatoes: Wash and peel the potatoes. Cut each one first vertically in half, then vertically in half again. Then slice them into bite-size pieces.
2. ADD the chopped potatoes to a deep saucepan; cover them with water and salt to taste. Bring to a boil, then simmer for 15 minutes. A fork inserted should go through with almost no resistance. Drain.
3. PREHEAT the oven to 450°F (230°C). Set a baking rack at the lowest position.
4. TOSS the boiled potatoes with the oil in a medium baking tray and spread them out, making sure the larger, flat surface is facing down. Sprinkle with salt to taste. Bake for 15 minutes. Remove from the oven and set aside.
5. MAKE the aïoli. Combine all the ingredients in a bowl, seasoning with salt to taste.
6. ASSEMBLE: In a bowl, combine the roasted potatoes, grated green mango, fried onion, fried garlic, red onion and aïoli. Toss to combine. Garnish with cilantro and peanuts.
You can make a good portion of the recipe ahead, and store the individual components refrigerated in airtight containers. Make the aioli dressing up to 7 days ahead, and the fried ingredients up to a month ahead.
On the day of serving, roast the potatoes, grate the mango and assemble.
1. LIGHTLY TOAST the roasted Bengal Gram in a skillet until fragrant, but don’t let it brown. Cool, then grind to a fine powder. This can be stored for 1 month in a clean, dry container.
2. THINLY SLICE the red onions and deep-fry them on medium-low heat until golden brown. Drain on paper towels. Store in a clean, dry container for up to 1 month.
3. THINLY SLICE the garlic and deep-fry it on medium-low heat until golden brown. Drain on paper towels. Store in a clean, dry container for up to 2 months.
4. BUY a green mango that is firm to the touch—almost rock-solid with bright green skin. It has the best flavor and texture for this recipe. You can use a green mango that’s slightly softened or ripened, but it will be more sweet than tangy. See more about green mangoes in the footnote below.
*ABOUT GREEN MANGOES: You can find green mangoes, also called sour green mangoes (mamuang raad in Thai), at South Asian grocery stores. Unlike green-red mangoes, meant to be enjoyed when they soften, these tart, medium-to-dark green mango varieties are used when they are rock hard and have a tart taste. They also have white flesh, similar to an apple, as opposed to the orange flesh of sweet mangoes.
Squeeze the mango really hard at the store. Like an apple, it shouldn’t yield to pressure. In fact, Granny Smith apples have a similar crisp crunch and tartness. As a green mango ripens, its crisp apple flavor quickly turns to an overripe tropical taste (not desirable!).
Also called sour green mangoes, they are peeled and cutting into slim strips—julienne or baton. When not julienned for salads, thicker slices (like wedge fries) are served with a dip, such as nam pla wan or prick glua (photo #3).
Green Mangoes are very rich in fiber content, and have almost zero sugar. They also contain a high quantity of essential vitamins, including vitamins C, and many other nutrients. They’re good for you! The season is typically late May through June.