How to make Gado gado with a spicy peanut sauce

Gado gado, if you’ve not heard of it before, is an Indonesian salad with warm potatoes, green beans, beansprouts and peanut-coconut dressing.

“This is probably my favourite dish in the book – roast potatoes with a spicy peanut dressing and green veg – what’s not to like?” says food stylist and chef, Rukmini Iyer. “It’s been a hit with all my recipe-testers too – a potato salad on acid.”

Print Recipe

Nutrition Facts

Gado gado

Amount Per Serving

Calories 838 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 12g75%

Sodium 2092mg91%

Potassium 2957mg84%

Carbohydrates 115g38%

Fiber 19g79%

Sugar 18g20%

Protein 26g52%

Vitamin A 1074IU21%

Vitamin C 170mg206%

Calcium 142mg14%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Gado gado

A potato salad with a twist

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Salad, Side Dish

Cuisine: Indonesian

Servings: 2

Calories: 838kcal

Author: Rukmini Iyer

Equipment

• Roasting tin

Ingredients

• 1 kg Charlotte potatoes halved
• 2 tbsp olive oil
• 1 tsp sea salt
• 240 g green beans
• 300 g beansprouts
• a handful of fresh coriander to serve

For the dressing

• 50 g crunchy peanut butter
• 80 ml coconut milk
• 30 ml lime juice
• 1.5 tbsp soy sauce
• 1 fresh red chilli grated

Method

• Preheat the oven to 180°C fan/200°C/ gas 6.
• Mix the potatoes in a roasting tin with the oil and salt, then transfer to the oven and cook for 40 minutes.
• Meanwhile, mix together all the ingredients for the dressing. Depending on your brand of peanut butter, you may need to add a little more coconut milk so you have a thick, spoonable dressing consistency. Taste and adjust the seasoning as needed.
• Once the potatoes have had 40 minutes, add the green beans and beansprouts. Add a splash more oil if needed, then return to the oven for a further 20 minutes.
• Sprinkle the potatoes and vegetables with the coriander and serve warm or at room temperature, with the dressing alongside.

Nutrition

Calories: 838kcal | Carbohydrates: 115g | Protein: 26g | Fat: 36g | Saturated Fat: 12g | Sodium: 2092mg | Potassium: 2957mg | Fiber: 19g | Sugar: 18g | Vitamin A: 1074IU | Vitamin C: 170mg | Calcium: 142mg | Iron: 9mg

The Quick Roasting Tin by Rukmini Iyer is published by Square Peg. Photography David Loftus.

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