Can I make these fries extra crispy?

Yes, ensure the potato pieces are patted very dry after soaking and before tossing in oil. The two-stage baking process (400 degreesF then 450 degreesF) is designed to achieve optimal crispiness.

What if I can't find sambal oelek?

Sambal oelek is key for the authentic Indonesian chili flavor. If unavailable, a blend of sriracha and a pinch of red pepper flakes could be a substitute, though the flavor profile will differ slightly.

How should I store leftover Baked Indonesian Chili Garlic Fries?

Store any leftover fries in an airtight container in the refrigerator for up to 2-3 days. Reheat them in an oven or air fryer to help regain some crispiness before serving.

Can I use different types of potatoes for this recipe?

While Russet potatoes are recommended for their ideal texture for fries, you could experiment with other starchy potatoes, ensuring they are sliced to the specified 1-inch thickness for even cooking.

What's the best way to serve these chili garlic fries?

Serve these fries immediately after coating them with the chili garlic sauce and garnishing with chopped peanuts and spring onion for the best texture and flavor.

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Baked Indonesian Chili Garlic Fries
[Vegan]

TD By: Tina Dawson

Author Bio

Exotic and everyday foods with an Indian twist. Tina Dawson is a food blogger, food stylist,... Read More

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A vibrant plate of Baked Indonesian Chili Garlic Fries, coated in a reddish-orange spicy sauce, garnished with chopped peanuts and green spring onions.

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Discover more recipes with these ingredients

Baked Indonesian Chili Garlic Fries [Vegan]

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Baked Indonesian Chili Garlic Fries [Vegan]

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.