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.