These fries are probably the simplest, most delicious fries that will ever be made in your kitchen. They're spicy, crispy, crunchy, and yet soft all on the inside! They're tossed with sambal oelek, also known as Indonesian chili fries, for a unique flavor. Soaking the potatoes in water just before baking them unlocks the secret to the most perfect crispy fries ever.
Baked Indonesian Chili Garlic Fries [Vegan]
- 1 large Russet potato or regular potatoes (about 16 ounces)
- 1 tablespoon, plus 1 teaspoon oil
- 2 tablespoons sambal oelek (see notes)
- 1 teaspoon vinegar
- 2-3 large garlic cloves, grated
- Salt, to taste
- A handful of peanuts, chopped
- 2 sprigs of spring onion, chopped finely
- Peel and slice the potato in 1-inch thick pieces about a finger long. Immerse in water and let sit for 15-20 minutes.
- Preheat oven to 400°F. Line a medium baking tray with foil.
- Drain the potatoes and pat dry, Toss in 1 tablespoon oil and a little salt. Transfer to the prepared baking tray spaced apart.
- Bake at 400°F for 20 minutes then increase temperature to 450°F and continue baking for 10 more minutes.
- When the potatoes are 5 minutes from being done, heat 1 teaspoon oil in a pan on medium heat. Fry the grated garlic until golden brown and crispy. Add in the baked potatoes, sambal oelek, vinegar, and salt. Toss well to combine.
- Once completely coated, add chopped peanuts, garnish with spring onion, and serve hot.
Sambal oelek can be found in the ethnic aisle of most grocery stores or in any Asian grocery store.