Sambal Goreng Kentang

Anita Jacobson’s selected sambal goreng kentang coats roasted potato wedges with her prepared fried chili paste. She uses russet potatoes and olive oil for this oven-roasted version of the Indonesian side dish.

The peeled potatoes are cut into wedges and tossed with oil, salt and ground pepper. They are spread on a parchment-lined baking sheet.

The potatoes roast until golden brown, with a turn during cooking to colour them evenly. This selected method uses the oven rather than the other frying approaches Jacobson also describes.

A portion of the prepared sambal goreng heats in a frying pan until it bubbles. The roasted potatoes are gently tossed in it until the chili paste coats them, then the heat is turned off.

The coated potatoes are transferred to a serving plate with steamed white rice. Thin slivers of makrut lime leaf are an optional garnish, adding green colour against the orange-red coating.