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Sambal Goreng Kentang – Fried Potatoes in Chile Sambal
For Sambal Goreng Kentang you fry potato cubes golden brown, then toss them in a sweet-hot sambal of red chiles, shallots and palm sugar. The sambal caramelizes almost dry onto the potato. Cut the cubes small and even and dry them before frying, and they stay crisp outside. Add them to the sambal only once it has already cooked down thick.
Sambal Goreng Kentang – Fried Potatoes in Chile Sambal
Laura Chen
4
20 minutes
30 minutes
270
Indonesian
Side dish
For Sambal Goreng Kentang you fry potato cubes golden brown, then toss them in a sweet-hot sambal of red chiles, shallots and palm sugar. Unlike sambal petai or terong balado, the potato stays crisp outside here, and the sambal caramelizes almost dry onto it.
Ingredients
- 600 g waxy potatoes, in 1 cm cubes
- 1 l vegetable oil for frying
For the sambal:
- 8 long red chiles, seeded
- 6 shallots
- 4 garlic cloves
- 1 tomato, seeded
- 1 tsp terasi (shrimp paste), optional
- 2 cm galangal (Thai ginger), bruised
- 2 Indonesian bay leaves (salam leaves)
- 2 makrut lime leaves
- 1 tbsp palm sugar (gula jawa)
- 1 tsp tamarind paste
- 1 tsp salt
- 3 tbsp oil from the frying pot
Instructions
- Soak the potato cubes in cold water for 10 minutes, drain, and dry them with a kitchen towel.
- Heat the oil to 170 °C (338 °F). Fry the potatoes in three batches for 7 to 8 minutes each, until golden brown and firm outside, and drain them on paper towels.
- Blend the chiles, shallots, garlic, tomato and terasi coarsely into a paste.
- Heat 3 tbsp of the frying oil in a wok. Fry the paste with the galangal, Indonesian bay leaves and lime leaves over medium heat for 8 minutes, until dark red and the oil separates.
- Stir in the palm sugar, tamarind paste and salt and keep frying until the sambal is thick and sticky, after about 2 minutes.
- Add the potatoes and toss them over high heat for 2 to 3 minutes, until every piece is coated in sambal.
- Remove the galangal and leaves and serve the potatoes warm or at room temperature with rice.
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