“Dry” potatoes with Garlic and Ginger

11:30 am on 18 October 2010

(serves 4)


  • 750 grams potatoes (Agria)
  • One piece fresh ginger (about thumb size) peeled and coarsely chopped
  • 3 cloves garlic, peeled
  • 3 tablespoons water
  • ½ teaspoon ground tumeric
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 5 tablespoons vegetable oil
  • 1 teaspoon whole fennel seeds (optional)


Boil the potatoes in their jackets. Drain them and let them cool completely. Peel the potatoes and cut them into approximately 2.5 cm dice. Put the ginger, garlic, 3 tablespoons water, tumeric, salt and cayenne into a food processor and blend until you have a paste.

Heat the oil in a large, preferably non-stick frying pan over a medium flame. When hot, put in the fennel seeds. Let them sizzle for a few seconds. Now put in the ginger-garlic paste.

Stir and fry for 2 minutes. Put in the potatoes. Stir and fry or 5-7 minutes over a medium high flame or until the potatoes have a golden brown crust.

Delicious served with grilled or roasted meats.

John Hawkesby’s wine recommendation

Sauvignon Blanc
Rochfort Rees 2010

Dry River 2009

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