Sambal Potato Wedges (Sambal Goreng Kentang)

I love potatoes. If I had my way, I would eat them everyday. But alas I cannot. I cannot eat too many carbs lest I grow even bigger. Gaarrgh.... carbs, why do you make me fat?

When I saw the recipe for Sambal Goreng Kentang, I simply could not resist. My favorite carb deep fried and then coated with spicy sambal. How heavenly is that?

From experience, I know that potatoes take a while to cook. To save time, I steamed the potatoes whole and after that I cut them into wedges. Then they were deep fried till golden brown.

The sambal is made of dried chilies, onions and garlic. I already have blended chilies in the fridge and all I had to do was pound the onions and garlic.

These spicy potato wedges were very nice. I could eat a whole bowl in front of the TV. A nice change from potato chips heh..heh...

Sambal Potatoes (Sambal Goreng Kentang)

Recipe source : Adapted from Senangnya Memasak Sambal dan Sos (page 19)

Ingredients :

- 3 russet potatoes, peeled and steamed whole until 1/2 cooked

- 1 big onion, sliced

- 3 cloves garlic

- 2 tbsp blended chilies

- 1/2 tsp salt

- 1 tsp sugar

- 1 tbsp tamarind juice

Method :

1. Cut each of the potatoes into 8 wedges. Deep fry until golden brown. Drain and set aside.

2. Pound/blend the onion and garlic until fine.

3. Heat oil in wok and fry blended onion/garlic and chili paste until aromatic and oil rises to the top.

4. Add salt, sugar and tamarind juice and continue to fry for about 1 minute.

5. Add the fried potatoes and stir to coat.