All  tment Glutton

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The Allotment Glutton is where I share allotment anecdotes, potting shed politics, plot experiments, harvests & seasonal Plot2Plate recipes for maximum exploitation of fruit and veg gluts.

 

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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.


750g potatoes

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


Directions:


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.

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