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Easy
By Lucy Madden
Published 2015
This would have to be in my top ten favourite ways of eating potatoes.
Fresh ginger is essential.
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.