Potato steaks with satay sauce

Cauliflower steaks are so 2014. Now it's time for the potato to shine. In my opinion, potatoes are so underrated. You can turn them into 1001 different dishes. One of the best parts is that most of the time, potatoes only need some salt for seasoning and they will be delicious. There are 15 different potato recipes on VeganSandra. These creamy garlicky potatoes with kidney beans are my huge favorite. They are super easy to make, if you have some leftover boiled potatoes. I also love creamy baked sweet potato with mashed potatoes. When the sweet potato has been in the oven with coconut milk, it becomes almost buttery. So, so good! One other great thing about potatoes is that they are widely available and before the new potatoes are coming, I strongly recommend to give these potato steaks a try!

I  already had some satay sauce at home and when I noticed these humongous potatoes at the grocery store, I knew I had a great recipe coming. You don't even need to peel the potatoes, just wash them carefully and cut them lengthwise. Satay sauce itself contains a million different ingredients. Fortunately you can buy it from the store and don't always have to make it yourself. These million ingredients blend together really well and you can taste the creamy peanut butter and warm spices in it.

These crispy potato steaks were absolutely delicious drizzled with creamy satay sauce. You can also experiment with different toppings and sauces, if you like. Summer and barbecues are ahead and these steaks are a really great party snack!
It was impossible to get these potatoes onto a plate. Me and my love just ate them straight from the baking tray. But there's a good side - no need to wash the plates, just lick your fingers clean.

Preparation time: 5 minutes active, 25 minutes passive. Total: 30 minutes.

Serves: as a main dish for 2 hungry people or as snacks for 3-4 people


For the potato steaks:

  • 3 very large potatoes (1,7 lbs / 800 g total)
  • 1-2 Tbsp oil
  • 1 tsp salt

For the creamy satay sauce:

  • 3 heaping Tbsp satay sauce (Thai-Choice for example)
  • 3 Tbsp vegan light or heavy cream (Alpro Soya for example)
  • 2 Tbsp soy sauce or tamari


Preheat the oven to 400 F / 200 C. Carefully wash the potatoes (I used a wire sponge) and cut them into lengthwise slices (about 0,3 inch / 7 mm). Dry the potato slices with a clean kitchen towel. Mix the slices with oil and salt and cook them for 25 minutes until golden brown.

Mix satay sauce with vegan cream and soy sauce or tamari. Bring to a boil and remove the heat. Drizzle the sauce over crispy potato steaks.