Sautéed Potatoes with Chopped Ginger and Spices

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Potatoes with a close texture such as red-skinned Desirée are particularly good for this recipe. If you want to sauté the potatoes in advance, they will keep warm without spoiling for several hours, but remember to stir in the chopped parsley and salt only just before serving.


  • 1 kg (2 lb) largish potatoes, scrubbed but not peeled and cut into 2.5 cm (1


Steam or boil the potatoes until they are just cooked but not breaking up. Drain well and set aside.

Heat the oil and butter together in a large frying pan or wok over a medium heat. Add the garlic and ginger and stir around for 1 minute, then add the ground cumin and caraway seeds and stir for another minute. Add the potatoes and sauté, stirring occasionally, over a medium heat for abo