Sambal goreng kentang is the potato dish that shows up on every festive Indonesian table, from Eid feasts to wedding banquets. Crisp potato cubes are tossed in a rich, red chili-coconut sauce, often with crispy anchovies folded through for a salty pop. It is the side dish people build their plates around, and the one everyone reaches for first. It is the kind of dish that holds up on a buffet, staying crisp even after an hour on the table.
Crunchy potatoes in a glossy, sweet-spicy sauce
The potatoes stay firm and golden inside their coat of sambal, which is thick, sweet, and gently fiery, with lemongrass and bay leaves lending depth. The fried anchovies add a savory, salty crunch that keeps you reaching back for more. It is wonderful warm, and nearly as good at room temperature, which makes it ideal for feeding a crowd. You can swap the potatoes for boiled eggs or tofu to change things up.
Craving more? Explore all Indonesian Kitchen recipes.
New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.
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