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Sambal Potatoes - an easy vegan side dish that is filled with Southeast Asian spices. It's spicy, tangy and so addictive!
5 from 1 vote
Servings: 4
Author: Lisa Lin

Coconut Sambal Potatoes

Sambal oelek is widely available in Asian supermarkets. I've even found it in my local Safeway and Raley's. I like roasting the potatoes undisturbed for 30 minutes because it allows the side of the potatoes that is touching the baking sheet to get golden and crisp. 
Prep Time5 mins
Cook Time35 mins
Total Time40 mins


  • large baking sheet
  • immersion blender or food processor


  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds yukon gold potatoes, cut into 1-inch chunks
  • kosher salt
  • 1 cup canned crushed or diced tomatoes (see note)
  • 3/4 cup chopped yellow onion
  • 2 cloves garlic
  • 1/3 cup sambal oelek
  • 3 tablespoons full-fat coconut milk
  • 2 teaspoons brown sugar or maple syrup
  • sliced scallions and Thai basil for garnish (optional)


  • Preheat the oven to 400ºF (205ºC). Position an oven rack in the center position. Line a baking sheet with parchment paper.
  • Toss the potatoes with 2 tablespoons of olive oil and a pinch of salt. Spread the potatoes over the baking sheet. Bake the potatoes for 30 minutes, then carefully stir the potatoes and bake them for another 5 to 10 minutes, until they are golden and crisp.
  • While the potatoes are cooking, prepare the sambal sauce. Blend the crushed tomatoes, onions, garlic, and sambal oelek in a food processor until you get a relatively smooth red sauce. Alternatively, you can add the ingredients to a wide-mouth mason jar and blend everything with an immersion blender.
  • Heat the remaining tablespoon of olive oil in a pan over medium heat. Add the tomato sauce to the pan and cook for about 8 to 10 minutes. The sauce will sputter. Once it starts sputtering and splashing everywhere, reduce the heat to a low simmer. Add the coconut milk, brown sugar, and about a teaspoon of kosher salt and stir until the coconut milk is combined. Cook for another 5 to 7 minutes. Taste the sauce and adjust the seasoning to your liking, adding more salt, sugar or coconut milk.
  • Once the potatoes are done roasting, pour them into a bowl. Toss the potatoes with about 1/3 to 1/2 cup of the sambal sauce. Add more sauce if you like.
  • Garnish the potatoes with sliced scallions and Thai basil leaves, if using. Serve immediately.


I used the fire-roasted tomatoes, but any kind of canned tomatoes work.


Serving: 1serving | Calories: 281kcal | Carbohydrates: 39.2g | Protein: 5.1g | Fat: 13.1g | Saturated Fat: 3.6g | Sodium: 721mg | Fiber: 5.3g | Sugar: 10.8g
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