Use a firm-fleshed potato here, such as Rooster. This recipe serves 4–6 as a side dish, and it is also an excellent vegetarian meal.
Steam the potatoes, then peel and cut into quarters lengthways. Heat the butter in a wide pan and add the sugar, ginger, chilli powder and seasoning. Allow to cook for a few moments and then add the potatoes, making sure that they are well coated with the spices. Continue to cook on a high heat, stirring all the time, until the potatoes are caramelised. Remove from the pan and keep warm.
Add the carrots and the green pepper and fry for 5 minutes. Add the orange juice and the vinegar and cook until the liquid is reduced by half. Return the potatoes to the pan and stir gently until evenly mixed.
‘Potatoes and Jerusalem artichokes are roots of less note than any I have yet mentioned, but as they are not without their admirers so I shall not pass by their cultivation.’
New Improvements in Planting and Gardening, by R. Bradley, 1717.
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