Potatoes with ginger and spices

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

Although I’d had all sorts of good potatoes in Peru, it wasn’t until my first visit to India that I realised how well they go with spices. Now I often do them like this, even to accompany a Sunday roast. They are also good eaten at room temperature, drizzled with a little olive oil.


  • 750 g Charlotte or other waxy potatoes
  • 2 large cloves garlic
  • 3


Cut the unpeeled potatoes roughly into 2 cm cubes and then steam or boil them until only just cooked through; drain well. Peel the garlic and ginger and chop finely together.

Heat the groundnut oil and butter in a large frying pan or a wok over a medium-low heat. Add the garlic and ginger a