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Ginger-Garlic Potatoes

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  • Potatoes, cooked, peeled,
  • And cut in 3/4 inch dice
  • 1 2" x 1" x 1" in piece of
  • Fresh ginger, peeled and
  • Coarsely chopped
  • 3 Cloves garlic
  • 3 tb Water
  • 1/2 ts Turmeric
  • 1 ts Salt
  • 1/2 ts Cayenne
  • 1 ts Fennel seeds (optional)


Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a pan (I use a wok.) When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (donUt 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.
This is unquestionably one of the best potato recipes ever. It comes again from Madhur Jaffrey. On this, I give exact measurements.
From: (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, using MMCONV