Spiced Fried Potatoes

Name: Spiced Fried Potatoes
Ingredients: 500 g potatoes, thinly sliced in 2 cm x 2 cm; 2 pc large red chillies, de-seeded, thinly sliced; 2 pc salam leaves or bay leaves as subtitute; 2 pc kaffir lime leaves, thinly sliced; 100 ml oil; 2 gloves garlic, chopped; 2 cm galangale, peeled off, chopped; 1 tsp tamarind pulp; 50 g palm sugar, shredded; 1 tsp salt

Origin: Java Island

Ingredients

500 g potatoes, thinly sliced in 2 cm x 2 cm
2 pc large red chillies, de-seeded, thinly sliced
2 pc salam leaves or bay leaves as subtitute
2 pc kaffir lime leaves, thinly sliced
100 ml oil

Spice for the paste

2 gloves garlic, chopped
2 cm galangale, peeled off, chopped
1 tsp tamarind pulp
50 g palm sugar, shredded
1 tsp salt

Spiced Fried Potatoes

Spice Fried Potatoes or Kering Kentang is a practical and effective recipe. It can be stored and consumed in case of emergencies : If you run out of time or just lazy to cook. In fact this recipe is very popular amongst indonesian students and busy housemothers 🙂

Compare to the common recipe, here is little bit different. My grandmother always add sliced fresh kaffir-lime leaves to obtain the best taste and aroma. I assure you she was right!! ;-).

Tips: Spiced Fried Potatoes can be stored and consumed for a week. Put in a closed tupperware container and store in a fridge. Heat in a skillet (without oil) or microwave about 3 minutes before serving.

Note: For you who don't like spicy dishes, dont't worry. This dish is not a spicy at all because we use only the de-seeded red large chillies not the small spicy sort.

Instructions

Peel-off potatoes and slice into thin rectangles shape, approx. 2 cm x 2 cm.
Soak in cold water to prevent the color changes/turns to brown. Tips: Add 1/2 tsp baking soda into the water and soak for 10 minutes to achieve maximum crispness after frying.
Rinse under running water to get rid of remaining baking soda which cause bitterness. Set aside to drain.
Heat 100 ml oil in a fryingpan, deep-fry the sliced potatoes until crispy golden brown.
Set aside to drain.
Prepare all ingredients for the paste, peef-off and cut into smaller size if necessary. Slice thinly chillies & kaffir-lime leaves.
Fry sliced chillies in the used oil. Set aside to drain.
Put all ingredients for the paste (garlic, galangal, tamarind, brown sugar and salt) in a blender or mortar and blend/grind into smooth paste.
Heat 2 tbsp of remaining oil in a fryingpan, saute the paste and salam/bay leves until fragrant. (approx. 2-3 minutes)
Add 75ml water and stir to mix. Bring to boil and keep cooking until the mixture becomes thick then adjust the stove into low heat.
Add the fried potatoes, stir to mix and adjust the taste. Add salt or sugar if necessary.
Add fried chilies and kaffir-lime leaves. Stir briefly until the leaves just wilted. Remove from heat.
Service hot with rice or as a variant of side dishes for Nasi Campur/Mixed Rice.