Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Toss the
Russet Potatoes (2)
in
Olive Oil (15 mL)
and lay them out on a baking tray, then bake for 30 minutes.
Step 3
A few minutes before the potatoes are done, prepare the sambal sauce: Put
Red Chili Peppers (2)
,
Garlic (3 cloves)
,
Shallots (3)
, the pale part of the
Lemongrass (1 stalk)
,
Ketchup (15 g)
, juice from the
Lime (1/2)
and
Water (60 mL)
in a food processor or Magic Bullet and blend till smooth.
Step 4
When the potatoes are ready, heat up
Cooking Oil (15 mL)
over medium-high heat in a wok or frying pan. Pour the sambal into the wok. Fry until most of the water evaporates and it starts to thicken up.
Step 5
Add
Granulated Sugar (10 g)
then stir to dissolve. Add the potatoes. Stir to coat all of the potato cubes with sambal.
Step 6
Add
Kaffir Lime Leaf (1)
and stir to combine before turning off the heat.
Step 7
Enjoy warm as a side dish, alone as a snack or over some steamed white rice.
