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Baby Potato Sambal Recipe

Baby Potato Sambal using freshly made sambal paste.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Side Dish
Cuisine: Sri Lankan
Servings: 2
Author: Radhika


  • Baby Potatoes – 1/4 kgs
  • Whole Dry Red chilies – 6 to 7
  • Sambar Onions or shallots - 5
  • Garlic pods – 5
  • White vinegar – 2 tsp
  • Salt – to taste
  • Oil – 2 tbsp


  • Heat 1/4 cup water and soak the red chilies in it for 1/2 hour.
  • Pressure cook baby potatoes, peel the skin and keep aside.
  • Grind together soaked red chilies, sambar onion (shallots), garlic pods, white vinegar and salt together to a smooth fine paste. Do not add water while grinding.
  • Heat 2 tsp oil in a shallow frying pan. Add the peeled baby potatoes and sauté over low flame for 2 minutes.
  • Keep shaking the pan and tossing well, so that the potatoes become golden brown and crisp all around.
  • Add the ground paste to the potatoes and gently mix well with a fork.
  • Cook over low flame, tossing and shaking the pan frequently, while adding the remaining oil from time to time for the ground paste to get cooked.
  • After 10 – 15 minutes of cooking, the raw smell from the paste would have gone and it would have coated the potatoes well. Remove from fire.
  • Baby Potato Sambal is ready.
  • Serve hot with steaming rice or Noodles.