It was the photograph that made me save this recipe. I wonder if I can grow potatoes in my geographic area. Baby taters are quite costy, per cubic inch. This recipe, fortunately, can be made with sliced potatoes. But…nah.
Please note that the recipe is for TWO SERVINGS. In fact, 2 quarter-pound servings. Not in this family. Also, it assumes you have a pressure cooker. I wonder if I had one, would I use it? [2018 update: I’ve had an Instant Pot for almost a year now. watch video HERE. I can do anything!!! ]
But anyway, boil them, let them cool, and peel them. I’m not sure I would bother peeling. I mean will bother. [Another update: made ’em. loved ’em. didn’t even think of peeling baby potatoes, for crying out loud!]
Grinding isn’t a common American technique. I’ve tried using a mortar and pestal to grind and combine spices. It was a big failure for an impatient weakling. I ended up using our little coffee grinder, and that’s what I’ll use for this recipe. *P.S. Despite what Google says, consider a garlic pod to be one healthy clove.
Baby Potato Sambol / Sambal for 2 people.
- Baby Potatoes – 1/4 kgs (about 1/2 pound)
- Whole Dry Red chilies – 6 to 7 [2018 update-forget about it. although dried whole and chili flakes are not the same animal, you are free to substitute dried chili flakes. mild: 1 teaspoon. too mild still? add more. it’s fine to add the flakes near the end.]
- Sambar Onions (shallots or pearl onions) – 5
- Garlic pods* – 5
- White vinegar – 2 tsp
- Salt – to taste
- Oil – 2 tbsp
- Heat 1/4 cup water and soak the red chilies in it for 1/2 hour. [no idea what happens if you soak chili flakes. i imagine they just get softer.]
- Pressure cook baby potatoes,
peel the skinand keep them aside. watch video HERE.
- Grind (mush) together soaked red chilies, onions, garlic, white vinegar and salt together to a smooth fine paste. Do not add water while grinding.
- Heat 2 tsp oil in a shallow frying pan. Add the peeled [or not] baby potatoes and sauté over low flame for 2 minutes. Keep shaking the pan and tossing well, so that the potatoes become golden brown and crisp all around.
- Add the ground paste to the potatoes and gently mix well with a fork. Cook over low flame, tossing and shaking the pan frequently, while adding the remaining oil from time to time for the ground paste to get cooked.
- After 10 – 15 minutes of cooking, the raw smell from the paste would have gone and it would have coated the potatoes well. Remove from fire.