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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Adapted from the Potato Harvest Cookbook, this is an Indian recipe. The potatoes come out with a nice golden crust! Ingredients:
6 medium potatoes |
4 tablespoons water |
2 tablespoons grated fresh ginger |
4 garlic cloves, finely chopped |
1 teaspoon salt |
1/2 teaspoon turmeric |
1 pinch ground red pepper |
2 tablespoons olive oil |
1 teaspoon fennel seed |
fresh cilantro (to garnish) or fresh parsley (to garnish) |
Directions:
1. In a large pot, cover potatoes with water and bring to a boil.
2. Lower heat and simmer, covered, 30-35 minutes, until tender.
3. Drain, cool slightly, and peel.
4. Chop the potatoes into 1/2 cubes.
5. In a food processor, pulse the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed.
6. In a large nonstick frying pan, heat the olive oil over medium-high heat.
7. When hot, add the fennel and cook 30 seconds.
8. Remove pan from the heat, stir in the spice paste, then cook 2 more minutes.
9. Add the potatoes and stir to evenly coat them with the spice paste.
10. Fry 10-15 minutes, turning occasionally, until the potatoes have a golden brown crust.
11. Sprinkle with cilantro or parsley to garnish.
12. Serve and enjoy!
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