Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Ginger-Garlic Potatoes

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.

 

Yield

1 servings

Prep

30 min

Cook

15 min

Ready

45 min
Low 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
* Camera
1 each ginger
fresh, 2x1x1 inch piece, peeled, coarsely chopped
* Camera
3 each garlic
cloves
Camera
3 tablespoons water
Camera
½ teaspoon turmeric
Camera
1 teaspoon salt
Camera
½ teaspoon cayenne pepper
Camera
1 teaspoon fennel seeds
optional
Camera

Ingredients

Amount Measure Ingredient Features
1 x potatoes
cooked, peeled, 3/4 inch diced
* Camera
1 each ginger
fresh, 2x1x1 inch piece, peeled, coarsely chopped
* Camera
3 each garlic
cloves
Camera
45 ml water
Camera
2.5 ml turmeric
Camera
5 ml salt
Camera
2.5 ml cayenne pepper
Camera
5 ml fennel seeds
optional
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 5011% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2366mg 99%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 16%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe