Ginger-Garlic Potatoes

Name: Ginger-Garlic Potatoes
Ingredients: 1 x potatoes cooked, peeled, 3/4 inch diced; 1 each ginger fresh, 2x1x1 inch piece, peeled, coarsely chopped; 3 each garlic cloves; 3 tablespoons water; 1/2 teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1 teaspoon fennel seeds optional

8 ingredients

6 steps

Ingredients

1 x potatoes cooked, peeled, 3/4 inch diced
1 each ginger fresh, 2x1x1 inch piece, peeled, coarsely chopped
3 each garlic cloves
3 tablespoons water
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon fennel seeds optional

Directions

1

Blend the water and spices (except the fennel seeds) into a paste.
2

Heat some oil in a wok or large pan.
3

When hot, put in the fennel seeds, and then the paste.
4

Fry the paste for a few minutes (don't lean over the pan and inhale too deeply.)
5

Add the potatoes and fry until encrusted with the paste.
6

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.