Potatoes with ginger and spices

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 cm piece fresh root ginger
  • 2 tablespoons groundnut oil
  • 25 g butter
  • 2 level teaspoons ground cinnamon
  • 3 level teaspoons ground coriander
  • 1 rounded teaspoon ground turmeric
  • ½ level teaspoon chilli powder
  • 4 level teaspoons cumin seeds
  • large handful of coriander leaves
  • sea salt


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 and stir around for not more than 2 minutes; don’t let the garlic burn. Then add all the spices, including the whole cumin seeds, and stir for another minute.

Next add the cooked potatoes and sauté over a medium heat for 6-8 minutes. Stir in a sprinkling of crushed sea salt, then turn into a heated serving dish. Roughly chop the coriander leaves and scatter over the potatoes. Eat as soon as you can.