Potato Satay
Grilled potatoes marinated in Southeast Asian spices. Serve with peanut sauce for an easy vegetarian appetizer or main.
This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook.
Submitted by: John Thorne and Matt Lewis from Northhampton, MA
Yield: n/a
- Use yellow-fleshed potatoes (Yukon Gold) cooked in their skins, cubed, and marinated in toasted coriander and pepper with kecap manis and sambal.
- Marinate for about an hour at room temperature or longer in the fridge, then skewer and grill gently until lightly browned.
- Serve warm with any peanut sauce; soak wooden skewers first and avoid very high heat to prevent burning.
Spices
Featured in this Recipe
Preparation Instructions:
Gently peel the potatoes and cut them into bite-sized cubes. Toast the coriander and the peppercorns in a hot, ungreased skillet until coriander seeds start to turn color. Pour them into a mortar or food processor bowl and process them into a powder. Mix this thoroughly with the other ingredients in the bowl. Stir in the potatoes and let everything marinate at room temperature for an hour or so. Then push the pieces gently onto thin skewers and grill until each side has lightly browned. (Don’t let them burn.) Serve with any peanut sauce.
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More About This Recipe
Potatoes aren’t especially popular in Southeast Asia, but they do take well to that area’s flavoring and are simply delicious dipped in peanut sauce. Yellow-fleshed potatoes (like Yukon Gold) are ideal for this recipe. Calculate at least one large potato per person when this satay is the main course, half that when serving it with a meat satay.
Frequently Asked Questions
How should I cook the potatoes before marinating?
Cook potatoes in their skins until just tender. Boil for 15 to 25 minutes depending on size, or bake at 400 F until a fork slides in easily. Let cool, then peel gently and cube.
How long should the potatoes marinate?
About one hour at room temperature is ideal. You can marinate longer by refrigerating up to 8 hours. If chilled, bring them back toward room temperature before grilling so they brown evenly.
What are good substitutes for kecap manis and sambal oelek?
Kecap manis is a sweet soy sauce; mix soy sauce with a bit of brown sugar or maple syrup as a substitute. Sambal oelek is a chili paste; use sriracha, chili-garlic sauce, or a mix of chili flakes and a little vinegar.
Which potatoes work best for this recipe?
Yellow-fleshed potatoes like Yukon Gold are best. They hold shape and get creamy inside. Small waxy potatoes or fingerlings also work. Avoid very starchy russets that can fall apart.
How do I grill the skewered potatoes without burning them?
Use medium heat and oil the grill or brush the potatoes lightly with oil. Grill each side until lightly browned, about 2 to 4 minutes per side. Watch closely and move them to a cooler spot if they char too quickly.
Can I make this recipe vegan?
Yes. The potatoes and marinade are plant based. Check the peanut sauce, since some store-bought sauces may include fish sauce. Pick or make a vegan peanut sauce to keep it vegan.
Do I need to soak wooden skewers?
Yes. Soak wooden skewers in water for at least 20 to 30 minutes so they do not burn on the grill. You can also use thin metal skewers and skip soaking.
How do I store and reheat leftover satay?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in a 350 F oven until warmed through to keep edges crisp. Microwaving will soften them quickly.
How should I cook the potatoes before marinating?
Cook potatoes in their skins until just tender. Boil for 15 to 25 minutes depending on size, or bake at 400 F until a fork slides in easily. Let cool, then peel gently and cube.
How long should the potatoes marinate?
About one hour at room temperature is ideal. You can marinate longer by refrigerating up to 8 hours. If chilled, bring them back toward room temperature before grilling so they brown evenly.
What are good substitutes for kecap manis and sambal oelek?
Kecap manis is a sweet soy sauce; mix soy sauce with a bit of brown sugar or maple syrup as a substitute. Sambal oelek is a chili paste; use sriracha, chili-garlic sauce, or a mix of chili flakes and a little vinegar.
Which potatoes work best for this recipe?
Yellow-fleshed potatoes like Yukon Gold are best. They hold shape and get creamy inside. Small waxy potatoes or fingerlings also work. Avoid very starchy russets that can fall apart.
How do I grill the skewered potatoes without burning them?
Use medium heat and oil the grill or brush the potatoes lightly with oil. Grill each side until lightly browned, about 2 to 4 minutes per side. Watch closely and move them to a cooler spot if they char too quickly.
Can I make this recipe vegan?
Yes. The potatoes and marinade are plant based. Check the peanut sauce, since some store-bought sauces may include fish sauce. Pick or make a vegan peanut sauce to keep it vegan.
Do I need to soak wooden skewers?
Yes. Soak wooden skewers in water for at least 20 to 30 minutes so they do not burn on the grill. You can also use thin metal skewers and skip soaking.
How do I store and reheat leftover satay?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in a 350 F oven until warmed through to keep edges crisp. Microwaving will soften them quickly.
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