Potatoes with ginger and garlic

4 Servings

Ingredients

Quantity Ingredient
1 pounds Potatoes
1½ ounce Ginger root; peeled and chopped
3 Cloves garlic; peeled
3 tablespoons Water
½ teaspoon Turmeric
1 teaspoon Salt; (optional)
¼ teaspoon Cayenne pepper; (to taste)
1 tablespoon Vegetable oil
1 teaspoon Fennel seed; (optional)

Directions

Boil the potatoes in their jackets. Drain and allow to completely cool.

(Can be done the night before.) Peel and cut into 1-inch cubes.

Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender or food processor. Blend until it becomes a paste.

Heat the oil in a large non-stick or cast-iron pan over a medium flame.

When it is hot, add the fennel seeds. Let them fry for a few seconds. Now put in the spice paste. (Careful -- it will spatter and spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry, stirring continuously, over medium-high heat for 5-7 minutes or until potatoes have a golden-brown crust.

Posted to Digest eat-lf.v096.n160 Date: Fri, 20 Sep 1996 04:07:38 GMT From: harper@... (Robin Carroll-Mann) NOTES : Per serving: 133½ calories, total fat 3.7 g., saturated fat ⅖ g., 24⅖% calories from fat.

Related recipes