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Sambal Potatoes With Aioli

This recipe presents a vibrant dish of baby potatoes, first boiled and then roasted for texture, tossed with a spicy, aromatic sambal of chiles, shallots, ginger, and tomatoes. It's elegantly complemented by a creamy roasted garlic aioli and finished with fresh chives, offering a harmonious blend of heat, savory depth, and tang.
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Total Time 40 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 2638.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole garlic head plus 3 garlic cloves, divided
  • 8 tablespoons neutral oil such as canola or vegetable, divided, plus more as needed
  • 1 2/3 pounds baby potatoes halved or cut into thirds (about 1-inch chunks)
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/8 teaspoon freshly ground black pepper
  • 1 medium shallot peeled and roughly chopped
  • 2 to 4 long red chiles roughly chopped
  • 1 1-inch pieces (10 grams) peeled ginger, sliced
  • 1 14.5-ounce can chopped tomatoes
  • 1/2 cup mayonnaise preferably Kewpie
  • 1 teaspoon freshly squeezed lemon juice plus more to taste
  • 3 tablespoons finely sliced chives

Equipment

  • 1 Baking Sheet For roasting garlic and potatoes.
  • 1 Large Pot For boiling potatoes.
  • 1 Large Skillet or Dutch Oven For preparing the sambal.
  • 1 Food Processor or Blender For blending the sambal to a smooth consistency.
  • 1 Small Mixing Bowl For preparing the aioli.

Method
 

  1. Preheat your oven to 400°F (200°C). Wrap the whole garlic head in foil and roast for 30-40 minutes until tender; let cool, then squeeze out cloves and mince the roasted cloves.
  2. In a large pot, boil baby potatoes until just tender. Drain well. Toss the hot potatoes with 3 tablespoons neutral oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper on a baking sheet. Roast for 20-25 minutes, or until golden and slightly crispy.
  3. While potatoes roast, heat 5 tablespoons neutral oil in a large skillet or Dutch oven over medium heat. Add chopped shallot, red chiles, and sliced ginger. Sauté for 5-7 minutes until softened and fragrant.
  4. Add the minced roasted garlic cloves (from the head) and the can of chopped tomatoes to the skillet. Simmer for 10-15 minutes, mashing tomatoes with a spoon, until the mixture thickens and flavors meld. Season with salt to taste.
  5. Transfer the sambal mixture to a food processor or blender. Blend until smooth or to your desired consistency. Set aside.
  6. In a small bowl, combine mayonnaise, 3 minced fresh garlic cloves, 1 teaspoon lemon juice, and 2 tablespoons finely sliced chives. Season the aioli with salt and pepper to taste, adding more lemon juice if desired.
  7. Once roasted, toss the potatoes gently with the prepared sambal until evenly coated.
  8. Transfer the sambal potatoes to a serving platter.
  9. Spoon or dollop the roasted garlic aioli generously over the potatoes.
  10. Garnish with the remaining 1 tablespoon of finely sliced chives and serve immediately.

Notes

Achieve optimal texture for the potatoes by ensuring they are tender when boiled, then roasted until deeply golden and slightly crisp. Don't overcrowd the baking sheet to allow for proper caramelization. For the sambal, allow it to simmer sufficiently to deepen the flavors and reduce excess liquid. Toasting the aromatics lightly before adding tomatoes enhances their complexity. The roasted garlic in the aioli provides a nuanced sweetness; adjust lemon juice to balance richness. Consider a touch of fish sauce or shrimp paste for an extra layer of umami in the sambal, if not strictly vegetarian. Quality mayonnaise, like Kewpie, will significantly elevate the aioli.