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Potatoes with Ginger and Garlic
Makes 4 servings
1 pound potatoes
1 1/2 ounces ginger root, peeled and chopped
3 cloves garlic
3 tablespoons water
1/2 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cayenne pepper, to taste
1 tablespoon olive oil
1 teaspoon fennel seed
Boil the potatoes in their jackets. Drain and allow to completely cool. (Can be done the night before.) Peel and cut into 1-inch cubes. Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender or food processor. Blend until it becomes a paste. Heat the oil in a large non-stick or cast-iron pan over a medium flame. When it is hot, add the fennel seeds. Let them fry for a few seconds. Now put in the spice paste. (Careful -- it will spatter and spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry, stirring continuously, over medium-high heat for 5-7 minutes or until potatoes have a golden-brown crust
Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 37
Percent Total Calories From: Fat 22%, Protein 7%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 11mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 46 units, Vitamin C 19 units, Calcium 0 units, Iron 2 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
