Sambal Goreng Kentang (Spicy Fried Potatoes)

12 INGREDIENTS • 7 STEPS • 50MINS

Sambal Goreng Kentang (Spicy Fried Potatoes)

Spicy Fried Potatoes (Indonesian Sambal Goreng Kentang) are the Indonesian version of home fries. They're spicy, sweet and tangy, great as a side dish or an appetizer.
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Spicy Fried Potatoes (Indonesian Sambal Goreng Kentang) are the Indonesian version of home fries. They're spicy, sweet and tangy, great as a side dish or an appetizer.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

50MINS

Total Time

Ingredients

Servings
4
us / metric
Russet Potato
2
Russet Potatoes, peeled, cubed
Olive Oil
1 Tbsp
Olive Oil
Red Chili Pepper
2
Red Chili Peppers, sliced
Garlic
3 cloves
Garlic
Shallot
3
Shallots
Lemongrass
1 stalk
Lemongrass, sliced
pale part only
Ketchup
1 Tbsp
Ketchup
Lime
1/2
Lime, juiced
Water
4 Tbsp
Water
Cooking Oil
1 Tbsp
Cooking Oil
Granulated Sugar
1 Tbsp
Granulated Sugar
Kaffir Lime Leaf
1
Kaffir Lime Leaf, thinly sliced

Nutrition Per Serving

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Calories
194
Fat
7.4 g
Protein
3.3 g
Carbs
30.9 g
Love This Recipe?
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Toss the Russet Potatoes (2) in Olive Oil (1 Tbsp) and lay them out on a baking tray, then bake for 30 minutes.
step 2 Toss the Russet Potatoes (2) in Olive Oil (1 Tbsp) and lay them out on a baking tray, then bake for 30 minutes.
step 3
A few minutes before the potatoes are done, prepare the sambal sauce: Put Red Chili Peppers (2), Garlic (3 cloves), Shallots (3), the pale part of the Lemongrass (1 stalk), Ketchup (1 Tbsp), juice from the Lime (1/2) and Water (4 Tbsp) in a food processor or Magic Bullet and blend till smooth.
step 3 A few minutes before the potatoes are done, prepare the sambal sauce: Put Red Chili Peppers (2), Garlic (3 cloves), Shallots (3), the pale part of the Lemongrass (1 stalk), Ketchup (1 Tbsp), juice from the Lime (1/2) and Water (4 Tbsp) in a food processor or Magic Bullet and blend till smooth.
step 4
When the potatoes are ready, heat up Cooking Oil (1 Tbsp) over medium-high heat in a wok or frying pan. Pour the sambal into the wok. Fry until most of the water evaporates and it starts to thicken up.
step 4 When the potatoes are ready, heat up Cooking Oil (1 Tbsp) over medium-high heat in a wok or frying pan. Pour the sambal into the wok. Fry until most of the water evaporates and it starts to thicken up.
step 5
Add Granulated Sugar (1 Tbsp) then stir to dissolve. Add the potatoes. Stir to coat all of the potato cubes with sambal.
step 5 Add Granulated Sugar (1 Tbsp) then stir to dissolve. Add the potatoes. Stir to coat all of the potato cubes with sambal.
step 6
Add Kaffir Lime Leaf (1) and stir to combine before turning off the heat.
step 6 Add Kaffir Lime Leaf (1) and stir to combine before turning off the heat.
step 7
Enjoy warm as a side dish, alone as a snack or over some steamed white rice.
step 7 Enjoy warm as a side dish, alone as a snack or over some steamed white rice.

Tags

Appetizers
Dairy-Free
Gluten-Free
Asian
Comfort Food
Lunch
Snack
Shellfish-Free
Dinner
Vegan
Vegetarian
Potatoes
Side Dish
Vegetables
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