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Indonesian Potato Side 2

Serves 4 to 6 Side vegetarian, Sides

Indonesian Potato Side 2

Indonesian Potato Side 2 is a beloved staple at home tables across the archipelago. While it doesn't claim the spotlight on festive occasions, it's a comforting presence in everyday meals, often accompanying a variety of main dishes. This dish reflects the unpretentious, hearty cooking style of Indonesian households, where ingredients are measured by intuition and taste rather than strict recipes.

The potatoes are tender, with a crisp, golden exterior from the generous oil, offering a satisfying contrast in texture. A hint of paprika adds warmth, while the salt and pepper are adjusted to each cook’s preference, allowing the dish to be personalized with every preparation. This is a side that encourages sharing and conversation, embodying the communal spirit of Indonesian dining.

Ingredients

  • 1 kgpotatoes
  • 80 mloil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Begin by peeling 1 kg of potatoes and cutting them into evenly sized cubes, about 2 cm each. This ensures that they cook uniformly and absorb flavors consistently.
  2. In a large frying pan, heat 80 ml of oil over medium heat. The oil should be hot enough to shimmer but not smoke, which indicates it's ready for cooking.
  3. Add the potato cubes to the pan, spreading them out in a single layer. Stir occasionally to ensure even cooking and prevent sticking, allowing them to cook until they start to turn golden brown on the edges.
  4. Sprinkle 1 tsp of paprika over the potatoes, stirring well to coat each piece evenly. This will add a subtle smoky flavor and a warm color to the dish.
  5. Continue to cook the potatoes, stirring occasionally, until they are tender. You can test this by piercing a piece with a fork; it should slide in easily without resistance.
  6. Season the potatoes with fine sea salt and black pepper to taste. Stir well to distribute the seasoning evenly, then taste and adjust if necessary.
  7. Transfer the seasoned potatoes to a serving dish and serve warm. The dish should have a fragrant aroma from the paprika and a satisfying, tender texture.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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