Steam or boil the potatoes until they are just tender. Heat the oil and butter together, stir in the garlic and ginger, cumin and the caraway seeds. Stir around for a few minutes.
Add the potatoes and move them around so they are generously coated. Sauté until browned and then sprinkle with salt and pepper and parsley.
‘The boiling of a potato has long been considered one of the tests by which the merits of a cook be decided. “Can she cook a chop, and boil a potato?” is often the modest query of pater familias in England, and in nine cases out of ten you may wager your best hat that she can do neither.’ From Culinary Jottings of Madras by ‘Wyvern’, 1878.
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