Potato Satay

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

Yield: n/a

Featured Ingredients

Considered the finest pepper in the world, these extra-large berries come from the Malabar coast of India. Black Tellicherry peppercorns... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.6 oz)
Coriander has a sweet, pleasant flavor with a hint of lemon. Whole seeds are commonly toasted before being ground into dishes, or lightly... Size Options
$3.99 Glass jar, 1/2 cup (wt. 1.5 oz)
With a rich, complex base of classic curry flavor and a kick of heat from added ginger and cayenne pepper, this flavorful spicy curry... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.2 oz)

Potato Satay Recipe

  • 4 large yellow-fleshed potatoes, cooked in their skins
  • 1 teaspoon peppercorns
  • 1 teaspoon coriander seed
  • 1/2 teaspoon curry powder
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon kecap manis
  • 1 teaspoon sambal oelek
  • 1 teaspoon salt
  • peanut sauce of your choice
  • {{ buttonText }}
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.

Yield: n/a
Helpful Hints

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.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


No ratings yet. Be the first!