Roasted Potatoes with Tomato and Red Chili Sambal
- Makes6 to 8 servings
- Cook Time1 hour
- 2
A cornerstone of Indonesian cuisine, sambal is a relish with spicy, in-your-face flavor, and there are countless varieties. It can be cooked or fresh; it can be used as a dip, condiment or sauce. Ingredients often include, but are not limited to, fresh or dried chilies, tomatoes, shallots, lemon grass, garlic, ginger, galangal, citrus, palm sugar, kecap manis (Indonesian sweet soy sauce) and terasi (a type of shrimp paste). For our version of sambal goreng kentang, or fried potatoes with sambal, we oven-roast partially cooked (in the microwave) wedges of potatoes. But before roasting, we coat the wedges with cornstarch and oil so they crisp nicely without the hassle of deep-frying. While the potatoes roast, we make a simple tomato and fresh chili sambal by blitzing the ingredients in a food processor, then cooking the mixture to concentrate and mellow the flavors and thicken the consistency. The potatoes, when done, are simply tossed with the sambal. For the right color and flavor, it’s important to use fresh red chilies; Fresno is the most common type, but Holland chilies, if that’s what’s available, will work, too. Seeding the Fresnos removes much of their heat, but if you’re a looking of some burn, leave the seeds in some or all of the chilies.
Don’t omit the step of misting the baking sheet with cooking spray even though the baking sheet also is coated with ⅓ cup oil. This two-step prep ensures the starchy potatoes will release easily and the crisp crusts they form during roasting won’t be damaged when the wedges are flipped at the halfway point.
Step 1
Heat the oven to 450°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. Pour the ⅓ cup oil onto the baking sheet and tilt to coat; set aside.
Step 2
In a large microwave-safe bowl, combine the potatoes and ¼ cup water. Cover and microwave on high, stirring once about halfway through, until a skewer inserted into the potato wedges meets just a little resistance, 8 to 10 minutes.
Step 3
Drain the potatoes and spread them out on a kitchen towel; reserve the bowl. Pat the potatoes dry. Wipe out the bowl and return the potatoes to it.
Sprinkle with the cornstarch and ¾ teaspoon salt, then toss until evenly coated. Drizzle the potatoes with 1 tablespoon of the oil and toss again.
Step 4
Distribute the potatoes in an even layer on the prepared baking sheet. Roast until well browned and crisped, 40 to 45 minutes, flipping the wedges with a metal spatula once about halfway through.
Step 5
While the potatoes are roasting, in a food processor, combine the tomatoes, chilies, garlic, shallots, fish sauce and sugar. Process until almost completely smooth, scraping the bowl as needed, 20 to 25 seconds.
Step 6
In a 12-inch nonstick skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the tomato-chili mixture and cook, stirring often, until the excess liquid has evaporated and the mixture begins to sizzle, 7 to 8 minutes. Transfer to a large bowl and stir in the lime juice; set aside.
Step 7
When the potatoes are done, using tongs, transfer them to the bowl with the sambal. Toss to coat, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the scallions.