Ginger And Garlic Potatoes Recipe

Name: Ginger And Garlic Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g potatoes; 2 1/3 cm gingerroot, peeled and coarsely chopped; 3 garlic cloves, peeled and chopped; 1/2 teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 5 tablespoons vegetable oil; 1 teaspoon fennel seed (whole); 1 large apple, cored and diced (eating); 6 spring onions, trimmed and sliced diagonally; 1 tablespoon coriander, freshly chopped

Servings: persons

700 g potatoes
2 1/3 cm gingerroot, peeled and coarsely chopped
3 garlic cloves, peeled and chopped
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cayenne pepper
5 tablespoons vegetable oil
1 teaspoon fennel seed (whole)
1 large apple, cored and diced (eating)
6 spring onions, trimmed and sliced diagonally
1 tablespoon coriander, freshly chopped

1
Scrub the potatoes, then place , unpeeled, in a large saucepan and cover with bolng salted water. Bring to the boil and cook for 15 minutes, then drain and leave the potatoes to cool completely. Peel and cut into 2.5 cm cubes.
2
Place the root ginger, garlic, turmeric, salt and cayenne papper in a food processor and blend for 1 minute. With the motor still running, slowly add 3 tablespoon of water and blend into a paste. Alternatively. pound the ingredients to a paste with a pestle and mortar.
3
Heat the oil in a large heavy-based frying pan and when hot, but not smoking, add the fennel seeds and fry for a few minutes. Stir in the ginger paste and cook for 2 minutes, stirring frequently. Take care not to burn the mixture.
4
Reduce the heat, then add the potatoes and cook for 5-7 minutes, stirring frequently, until the potatoes have a golden-brown crust. Add the diced apple and spring onions, then sprinkle with the freshly chopped coriander. Heat through for 2 minutes, then serve on assorted salad leaves with curry-flavoured mayonnaise.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 700 g potatoes, 2 1/3 cm gingerroot, peeled and coarsely chopped, 3 garlic cloves, peeled and chopped, 1/2 teaspoon turmeric, and more.

Yes, Ginger And Garlic Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger And Garlic Potatoes

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