Potatoes with Ginger & Garlic
Source of Recipe
fooddownunder.com
List of Ingredients
1 lb potatoes
1 1/2 oz ginger root peeled and chopped
3 cloves garlic peeled
3 tbl water
1/2 tsp turmeric
1 tsp salt (optional)
1/4 tsp cayenne pepper (to taste)
1 tbl vegetable oil (off plan ingredient -- may want to reduce amount or use cooking spray)
1 tsp fennel seed (optional)Recipe
* These potatoes are wonderfully spicy, and quick enough for a weekday dinner if you boil them the night before.
* 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, 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.
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