Sautéed Potatoes with Chopped Ginger and Spices

Name: Sautéed Potatoes with Chopped Ginger and Spices
Yield: Serves 4
Ingredients: 1 kg (2 lb) largish potatoes, scrubbed but not peeled and cut into 2.5 cm (1 in) pieces; 3 tablespoons olive oil or groundnut oil; Crushed sea salt; 5 cm (2 in) piece fresh root ginger, peeled and chopped finely; 3 teaspoons ground cumin; 2–3 large cloves garlic, chopped finely; Black pepper; 4 teaspoons caraway seeds; Generous bunch parsley, chopped; 25 g (1 oz) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

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

Side dish
Gluten-free
Vegetarian

Method

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