Indonesian Cuisine
Sambal Goreng Kentang Ati (Spicy Fried Potatoes with Liver)
Prep
20 min
Cook
30 min
Servings
6
Level
Medium
Sambal goreng kentang ati (spicy fried potatoes with liver) is a super popular side dish during Eid al-Fitr. Diced potatoes are fried until the skin turns crispy, then combined with beef or chicken liver and cooked in a sambal goreng seasoning made from red chilies, shallots, garlic, and coconut milk. The flavor is spicy, savory, slightly sweet, with a crispy texture from the potatoes and a soft bite from the liver. This dish is often served as a filling alongside ketupat (rice cakes) or lontong (rice rolls) with opor (coconut chicken curry). Besides liver, you can also add petai (stink beans), green beans, or green peas. Sambal goreng kentang ati isn't just delicious during Lebaran (Eid celebration) — it also makes a great stock of side dishes for the week since it keeps well in the fridge. The key to its deliciousness is frying the potatoes until they're truly dry and crisp so they don't turn soggy when mixed with the seasoning. For the red chilies, it's best to use curly red chilies (cabai merah keriting) for a beautiful red color and medium spiciness. If you like it spicier, feel free to add bird's eye chilies (cabai rawit).
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- large potatoes, diced into 1cm cubes
- beef or chicken liver, boiled and diced
- shallots
- garlic
- curly red chilies
- bird's eye chilies (optional)
- bay leaves
- lime leaves
- galangal
- thin coconut milk
- grated palm sugar
- Salt and powdered broth seasoning, to taste
- Cooking oil
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👩🍳 Instructions
- 1 Fry the potatoes until golden brown and crispy-skinned, then drain. Grind the shallots, garlic, red chilies, and bird's eye chilies into a smooth paste. Sauté the ground seasoning paste in a little oil until fragrant, then add the bay leaves, lime leaves, and galangal. Add the liver and stir until well combined. Pour in the coconut milk, then add the palm sugar, salt, and broth seasoning. Cook until the coconut milk reduces and the oil separates out. Add the fried potatoes and stir quickly until everything is evenly mixed. Remove from heat and serve.
💡 Tips
• Fry the potatoes until truly dry and crisp so they don't turn soggy
• You can add petai (stink beans) or gizzards for extra variety
• The sambal goreng can be stored in the fridge for up to 1 week.
📊 Nutrition Facts / serving
350
Calories (kcal)
15 g
Protein
18 g
Fat
35 g
Carbs
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