Sautéed Potatoes with Chopped Ginger and Spices

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 in) pieces
  • 3 tablespoons olive oil or groundnut oil
  • 25 g (1 oz) butter
  • 2–3 large cloves garlic, chopped finely
  • 5 cm (2 in) piece fresh root ginger, peeled and chopped finely
  • 3 teaspoons ground cumin
  • 4 teaspoons caraway seeds
  • Generous bunch parsley, chopped
  • Black pepper
  • Crushed sea salt


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 about 8 minutes until brown. Sprinkle with black pepper. Before serving, stir in a sprinkling of crushed sea salt and the chopped parsley. Turn into a warmed serving dish.