Sambal Goreng Kentang (Fried Potatoes in Spicy Sauce - Soy-Free)

Ingredients

• 1.5 lbs Potatoes
• 8 medium Red Chilies
• 4 cloves Garlic
• 6 medium Shallots
• 4 whole Candlenuts
• 3 tablespoons Coconut Oil
• 1 tablespoon Lime Juice
• 1 teaspoon Palm Sugar
• 1 teaspoon Salt
• 2 leaves Kaffir Lime Leaves

Instructions

1. 1Peel the 1.5 lbs of potatoes and dice them into approximately 1/2-inch (1.25 cm) cubes. In a large (e.g., 12-inch / 30 cm) skillet or wok, heat 2 tablespoons of the 3 tablespoons of coconut oil over medium-high heat (350-375°F / 175-190°C) until shimmering. Carefully add the diced potatoes and fry for 8-12 minutes, stirring occasionally, until they are golden brown and crispy; use a slotted spoon to transfer them to a plate lined with paper towels to drain, then set aside.
2. 2Place the 8 medium red chilies, 4 cloves of garlic, 6 medium shallots, and 4 whole candlenuts into a food processor or a mortar and pestle. Process or grind until a very fine, smooth paste is formed.
3. 3Using the same skillet (or a clean one if preferred), heat the remaining 1 tablespoon of coconut oil over medium heat (300-325°F / 150-160°C). Add the prepared spice paste and sauté for 3-5 minutes, stirring frequently, until the paste is fragrant and appears slightly darker in color.
4. 4Stir in the 1 tablespoon of lime juice, 1 teaspoon of palm sugar, 1 teaspoon of salt, and 2 kaffir lime leaves into the sautéed spice paste. Continue to cook for 1-2 minutes, stirring constantly, until the palm sugar has dissolved and the sauce is well combined.
5. 5Return the fried 1.5 lbs of potatoes to the skillet with the sambal sauce. Gently stir to ensure all the potatoes are evenly coated, then cook for an additional 2-3 minutes over medium heat, stirring occasionally, until the potatoes are heated through and the sauce has thickened slightly and clings to the potatoes.
6. 6Serve the Sambal Goreng Kentang immediately while hot, accompanied by rice.

Substitutions

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