Ginger and Garlic Potatoes
By Angie, Jul 19 2013 08:21PM
My garlic is just about ready now, and with this co-inciding with my first earlies now being ready (as they were planted a little later than usual), the perfect accompaniment to a prawn curry tonight was a favourite recipe of mine, Ginger and Garlic Potatoes.
This recipe came from a Madhur Jaffrey book given to me by a friend who had upgraded to the hard backed version!
It is very easy. I change the recipe as I very often prepare too many potatoes deliberately so I can have some cold ones in the fridge to use. I have found waxy new potatoes perfect for this recipe. You can use floury potatoes too - you will just end up with more of mashed version.
Piece of root ginger, 2”x1”, peeled and coarsely chopped
3 cloves garlic, peeled
3 tablespoons water
½ teaspoon turmeric
1 teaspoon salt
½ teaspoon cayenne pepper
5 tablespoons oil
1 teaspoon fennel seeds
Option 1: With fresh potatoes - peel and boil in salted water. Leave to cool then cut into 1" pieces
Option 2: With leftover boiled potatoes - cut into 1" pieces.
Place the ginger, garlic, water, turmeric, salt and cayenne in blender.
Blend into a smooth paste.
Heat oil in a heavy frying pan over a medium flame.
Put in the fennel seeds and let sizzle for a few seconds.
Add the garlic-ginger paste and stir-fry 2 minutes.
Add the potatoes. Stir-fry until the potatoes are crusted.