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Ginger-Garlic Potatoes
| Ingredients | |||
| 1 | potatoes, cooked, peeled, 3/4 inch diced | ||
| 1 | each | ginger, fresh, 2x1x1 inch piece, peeled, coarsely chopped | |
| 3 | each | garlic, cloves | |
| 3 | tablespoon | water | |
| 1/2 | teaspoon | turmeric | |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | cayenne | |
| 1 | teaspoon | fennel seeds, optional | |
Directions: | |||
| Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a wok or large pan. When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (don`t 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. | |||
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