Sambal Potatoes with Homemade Sambal
Ingredients
- 2-3 medium-size potatoes (about 1lb = 453g, used Russet)
- 1 small onion - diced/finely chopped
- 2 cloves garlic - finely minced
- 1 red jalapeno - diced (optional)
- 2-3 tablespoons sambal or sambal oelek or garlic chili sauce
- 1/4 cup coconut milk
- 1 teaspoon sugar
- oil for cooking
- salt to taste
- handful of chopped green onions
Preparation
Pre-heat oven to 425F (220°C)
Wash and cut potatoes into bite-sized cubes. Drain potatoes on a paper towel to remove moisture.
Transfer potatoes into a mixing bowl and toss with 1-2 tablespoons oil (use oil that can withstand high heat).
Place potatoes on a greased baking pan and bake for 30 mins until crispy, flipping in between.
In a heated non-stick pan with 2-3 teaspoons oil, sauté onion until translucent, then add garlic and cook until aromatic.
Add in sambal and give it a quick stir, then stir in coconut milk and sugar.
Finally, add the roasted potatoes and toss them with the sauce until all potatoes are well coated.
Garnish with a handful of chopped green onions and serve warm with rice.
