Sautéed Potatoes with Fresh Ginger and Spices

I really think potatoes are my favourite vegetable. I wouldn’t mind a meal entirely made up of them, and indeed Antoine Augustin Parmentier, who converted the French to potatoes in the late 18th century, once presented distinguished guests with a meal consisting only of potatoes, cooked in 20 different ways.

These spicy potatoes are especially good. You can serve them with other vegetable dishes or as an accompaniment to a non-vegetarian meal.


  • 900 g/2 lb new potatoes
  • 3 cloves garlic
  • 5 cm/2 in piece fresh ginger
  • 3 tablespoons groundnut oil
  • 25 g/1 oz butter
  • 2 teaspoons paprika
  • 2 teaspoons ground cinnamon
  • 3 teaspoons cumin seeds
  • 1 level teaspoon cayenne pepper
  • good handful chopped fresh coriander leaves or parsley
  • sea salt


Scrub the potatoes but don’t peel them. Steam or boil until they are just cooked, then drain and cut them in half, or into quarters if they are fairly large.

Peel the garlic and ginger and chop together finely. Heat the oil and butter in a large, deep frying pan or a wok over a medium heat. Add the garlic, ginger and spices and stir around for a minute. Then add the potatoes and sauté over a medium heat for about 8 minutes. Finally, stir in a sprinkling of sea salt and the chopped coriander or parsley, remove from the heat and turn into a heated serving dish.