Roasted Potatoes with Tomato and Red Chili Sambal

• 份量: 8 servings
• 总时间: 1 hour

配料

1/3 cup plus 2 tablespoons grapeseed or other neutral oil

3 pounds medium russet potatoes, unpeeled, cut lengthwise into 8 wedges

2 tablespoons cornstarch

Kosher salt

12 ounces ripe tomatoes, cored and roughly chopped

6 Fresno chilies (see headnote), stemmed, seeded (if desired) and roughly chopped

3 medium garlic cloves, roughly chopped

2 medium shallots, roughly chopped

2 tablespoons fish sauce

1 tablespoon packed brown sugar

3 tablespoons lime juice

4 scallions, thinly sliced on the diagonal

步骤

Heat the oven to 450°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. Pour the ⅓ cup oil onto the baking sheet and tilt to coat; set aside.

In a large microwave-safe bowl, combine the potatoes and ¼ cup water. Cover and microwave on high, stirring once about halfway through, until a skewer inserted into the potato wedges meets just a little resistance, 8 to 10 minutes.

Drain the potatoes and spread them out on a kitchen towel; reserve the bowl. Pat the potatoes dry. Wipe out the bowl and return the potatoes to it. Sprinkle with the cornstarch and ¾ teaspoon salt, then toss until evenly coated. Drizzle the potatoes with 1 tablespoon of the oil and toss again.

Distribute the potatoes in an even layer on the prepared baking sheet. Roast until well browned and crisped, 40 to 45 minutes, flipping the wedges with a metal spatula once about halfway through.

While the potatoes are roasting, in a food processor, combine the tomatoes, chilies, garlic, shallots, fish sauce and sugar. Process until almost completely smooth, scraping the bowl as needed, 20 to 25 seconds.

In a 12-inch nonstick skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the tomato-chili mixture and cook, stirring often, until the excess liquid has evaporated and the mixture begins to sizzle, 7 to 8 minutes. Transfer to a large bowl and stir in the lime juice; set aside.

When the potatoes are done, using tongs, transfer them to the bowl with the sambal. Toss to coat, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the scallions.