Thai Lettuce Cups with Red Curry Potatoes

These flavorful lettuce cups come together quickly and make for a satisfying, slightly exotic, yet kid-friendly meal. This recipe comes to us from our friends at the US Potato Board and appears in the cookbook, 52 Mondays.

Makes 6 lettuce cups

Cooking Tip of the Week: When roasting potatoes, choose a medium starch variety like red, white or Yukon gold. High-starch varieties like Russets are better for baked and mashed potatoes.

Food for Thought: Butter lettuce? What’s next, olive oil onions? Butter lettuce isn’t actually buttery. It gets its name from its smooth, tender leaves, which are great for lettuce cups or tacos. Butter lettuce is also sometimes called Boston, Bibb or Butterhead lettuce and is often sold as a whole head with its roots still intact, which is a great way for kids to see how it grows!

Family Dinner Conversation Starter: What do you know how to do that you could teach someone else?

Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon Thai red curry paste
• 12 ounces red potatoes, quartered lengthwise, then cut crosswise into 1/2- inch pieces
• 1/3 cup fresh lime juice
• 1/2 cup packed golden brown sugar
• 2 tablespoons fish sauce (nam pla) or soy sauce
• 6 butter lettuce leaves
• 1 large carrot, peeled, grated
• 12 cilantro sprigs
• 2 green onions, thinly sliced
• 3 tablespoons fresh mint leaves

Directions:

Adult: Preheat oven to 450F.

Kid: Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet.

Adult: Roast potatoes until golden and tender, about 15 minutes.

Kid: Meanwhile, stir lime juice, sugar and nam pla to blend in small bowl for sauce.

Together: Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.