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Ginger and Garlic Potatoes

1 1/2-lbs potatoes
1-inch piece of ginger, peeled and coarsely chopped
3-garlic cloves, peeled and chopped
1/2-tsp turmeric
1-tsp salt
1/2-tsp cayenne pepper
5-tbsp vegetable oil
1-tsp whole fennel seeds
1-large apple, cored and diced
6-scallions, trimmed and sliced diagonally
1-tbsp freshly chopped cilantro

Scrub potatoes and place unpeeled in a large saucepan
Cover with salted water
Bring to a boil and cook for 15 minutes and then drain and leave potatoes to cool completely
Peel and cut into 1" cubes
Place the ginger, garlic, turmeric, salt, and cayenne pepper in a food processor and blend for 1 minute
With the processor running, slowly add 3-tbsp water and blend into a paste
Heat the oil in a large heavy based skillet
When hot, nor smoking, add the fennel seeds and fry for a few minutes
Stir in ginger paste and cook for 2 minutes, stirring frequently
Be careful not to burn
Reduce heat and then add potatoes
Cook for 5-7 minutes, stirring frequently until potatoes have a golden crust
Add the diced apple and scallions
Sprinkle with fresh chopped cilantro
Heat through for 2 minutes