JOIN! 12 Weeks for $1

Roasted Potatoes with Tomato and Red Chili Sambal

6 to 8 Servings

1 hour

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

A cornerstone of Indonesian cuisine, sambal is a relish with spicy, in-your-face flavor, and there are countless varieties. It can be cooked or fresh; it can be used as a dip, condiment or sauce. Ingredients often include, but are not limited to, fresh or dried chilies, tomatoes, shallots, lemon grass, garlic, ginger, galangal, citrus, palm sugar, kecap manis (Indonesian sweet soy sauce) and terasi (a type of shrimp paste). For our version of sambal goreng kentang, or fried potatoes with sambal, we oven-roast partially cooked (in the microwave) wedges of potatoes. But before roasting, we coat the wedges with cornstarch and oil so they crisp nicely without the hassle of deep-frying. While the potatoes roast, we make a simple tomato and fresh chili sambal by blitzing the ingredients in a food processor, then cooking the mixture to concentrate and mellow the flavors and thicken the consistency. The potatoes, when done, are simply tossed with the sambal. For the right color and flavor, it’s important to use fresh red chilies; Fresno is the most common type, but Holland chilies, if that’s what’s available, will work, too. Seeding the Fresnos removes much of their heat, but if you’re a looking of some burn, leave the seeds in some or all of the chilies.

6 to 8



Don’t omit the step of misting the baking sheet with cooking spray even though the baking sheet also is coated with ⅓ cup oil. This two-step prep ensures the starchy potatoes will release easily and the crisp crusts they form during roasting won’t be damaged when the wedges are flipped at the halfway point.

1 hour


  • cup plus 2 tablespoons grapeseed or other neutral oil

  • 3

    pounds medium russet potatoes, unpeeled, cut lengthwise into 8 wedges


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Janine W.
April 22, 2024
AH-mazing potatoes
Made this today and loved the recipe. The sambal was delicious and the potatoes crisped perfectly. Does anyone know if I made the sambal ahead of time, would it keep in the fridge if I put it in an airtight container for like a day?
Jennifer B.
July 10, 2023
Best potatoes ever
Fabulous. Yes, a bit involved, but it worked. In spite of the five peppers, it wasn't so hot, but did have a nice kick.
Laura L.

My family loved the homemade sambal. The process for cooking the potatoes was a little involved for a dish of roasted potatoes, but they did turn out VERY crispy, so it was worth it. It's just not a process that I would do all the time.