"Ginger-Garlic Potatoes"
| Ingredients | | | 1 | | potatoes, cooked, peeled, 3/4 inch diced | | | 1 | each | ginger, fresh, 2x1x1 inch piece, peeled, coarsely chopped | | | 3 | each | garlic, cloves | | | 3 | tablespoon | water | | | 1/2 | teaspoon | turmeric | | | 1 | teaspoon | salt | | | 1/2 | teaspoon | cayenne | | | 1 | teaspoon | 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.
|
| |
|
