Ginger-Garlic Potatoes
A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.
Yield
1 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
potatoes
cooked, peeled, 3/4 inch diced |
*
|
| 1 | each |
ginger
fresh, 2x1x1 inch piece, peeled, coarsely chopped |
*
|
| 3 | each |
garlic
cloves |
|
| 3 | tablespoons |
water
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
fennel seeds
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
potatoes
cooked, peeled, 3/4 inch diced |
*
|
| 1 | each |
ginger
fresh, 2x1x1 inch piece, peeled, coarsely chopped |
*
|
| 3 | each |
garlic
cloves |
|
| 45 | ml |
water
|
|
| 2.5 | ml |
turmeric
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
fennel seeds
optional |
|
Directions
Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a wok or large pan. When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (don't lean over the pan and inhale too deeply.) Add the potatoes and fry until encrusted with the paste.
Potatoes can also be cooked in the basic hash-brown method, or boiled or steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.
