Ginger-Garlic Potatoes

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Title: Ginger-Garlic Potatoes
Categories: Veg-cook, August
Yield: 1 servings

1 x Potatoes, cooked, peeled,
And cut in 3/4 inch dice
1 2" x 1" x 1" in piece of
Fresh ginger, peeled and
Coarsely chopped
3 Cloves garlic
3 T Water
1/2 t Turmeric
1 t Salt
1/2 t Cayenne
1 t Fennel seeds (optional)

Blend the water and spices (except the fennel seeds) into a paste. Heat
some oil in a pan (I use a wok.) When hot, put in the fennel seeds, and
then the paste. Fry the paste for a few minutes (donUt lean over the pan
and inhale too deeply.) Add the potatoes and fry until encrusted with the
paste.

Potatoes can also be cooked in the basic hash-brown method, or boiled or
steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.

This is unquestionably one of the best potato recipes ever. It comes again
from Madhur Jaffrey. On this, I give exact measurements.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug.
30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

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