How to Make Grilled Potatoes (Traditional & Healthy Version)
Grilled Potatoes, or Ubi Kentang Bakar in Malay, are a simple yet satisfying dish widely enjoyed across Malaysia. This recipe draws inspiration from multicultural Malaysian cuisine, weaving in local herbs and spices like serai (lemongrass) and daun ketumbar (coriander leaves) to create layers of flavor. Grilled Potatoes are a popular choice for lunch, especially during gatherings and outdoor events, as they are easy to prepare and pair beautifully with sambal or a tangy yogurt dip. In Malaysia, grilling is more than a cooking technique—it’s a social activity. The aroma of potatoes roasting over charcoal is common at pasar malam (night markets) and family picnics. This healthy version is vegetarian, using minimal oil and focusing on fresh, local ingredients. By incorporating aromatic spices and herbs, the dish becomes a celebration of Malaysia’s culinary diversity, making it both nutritious and memorable. Perfect for calorie-conscious eaters, these Grilled Potatoes offer a delicious, wholesome meal that fits seamlessly into modern Malaysian diets.
Ingredients
- 2 Medium potatoes (ubi kentang) (scrubbed and halved)
- 1 tablespoon Olive oil (minyak zaitun)
- 1 stalk Lemongrass (serai, finely chopped)
- 2 cloves Garlic (bawang putih, minced)
- 2 tablespoons Coriander leaves (daun ketumbar, chopped)
- 1/2 teaspoon Chili flakes (lada kering)
- 1/4 teaspoon Salt (garam)
- 1/4 teaspoon Black pepper (lada hitam)
- 1 Pandan leaf (daun pandan, knotted for aroma)
- 1 tablespoon Lime juice (jus limau nipis)
Step-by-step instructions
Step 1 · Preheat your grill or grill pan over medium-high heat
Preheat your grill or grill pan over medium-high heat. Clean potatoes thoroughly and cut each in half.
Step 2 · In a bowl
In a bowl, mix olive oil, chopped serai, minced bawang putih, daun ketumbar, chili flakes (if using), garam, and lada hitam.
Step 3 · Toss potato halves in the marinade
Toss potato halves in the marinade, ensuring even coating. Let them marinate for at least 10 minutes.
Step 4 · Place potatoes cut-side down on the preheated grill
Place potatoes cut-side down on the preheated grill. Add the knotted daun pandan nearby for fragrance.
Step 5 · Grill potatoes for 8-10 minutes per side until golden and tender
Grill potatoes for 8-10 minutes per side until golden and tender. Turn occasionally for even cooking.
Step 6 · Remove potatoes from the grill
Remove potatoes from the grill. Squeeze jus limau nipis over the top and garnish with extra daun ketumbar.
Step 7 · Serve hot as a vegetarian lunch or side
Serve hot as a vegetarian lunch or side, optionally with homemade sambal or yogurt dip.
Why this recipe is healthy
This Grilled Potatoes recipe is a healthy choice because it avoids deep frying and uses heart-friendly olive oil. The focus on fresh, local herbs like lemongrass and coriander adds flavor without extra calories. By grilling instead of frying, the potatoes retain more nutrients and fiber, aiding digestion and satiety. The recipe is vegetarian, adaptable for vegans, and free from refined ingredients, making it ideal for those seeking wholesome, balanced meals in line with healthy Malaysian eating habits.
A note on tradition
Grilled Potatoes are a modern Malaysian twist on a classic comfort food, often enjoyed at family gatherings, barbecues, and street-side stalls. In urban regions like Kuala Lumpur and Penang, the dish reflects Malaysia’s creative use of local herbs and spices to reinvent global favorites. It is especially popular during open houses and informal get-togethers, showcasing the nation’s communal spirit and love for sharing simple, healthy meals.