Day 14: Ginger and garlic potatoes, another five star recipe today. The potatoes are very easy to prepare, but taste utterly sublime. Which is good, because there will be some cleaning to do afterwards. These are messy creatures, spattering all over the stove as they cook. But they are utterly worth it – crunchy, tangy with ginger and deeply savoury thanks to the garlic. This is based on a recipe by Madhur Jaffery, India’s kitchen goddess, and is one of the many great ideas my mother and stepfather brought back from their travels in India. Serve this dry dish with a saucy one like lentils, a fresh salad and some rice or naan.
ginger and garlic potatoes
(serves 3 as part of a meal)
700 gr cooked waxy potatoes, cut into cubes
2 tbsp of vegetable oil
5 cm ginger, grated
3 cloves of garlic
2 tbsp of water
1 tsp salt, or to taste
half a tsp of turmeric
Mash the ginger and garlic to a paste with the salt in a pestle and mortar or blend in a small blender and stir in the water.
Heat the oil in a large frying pan or wok. Add the ginger and garlic paste. Watch out, it will spit.
Add the potatoes right away and fry, stirring occasionally, until golden and crusty, about 7 minutes. Turn the heat down if they threaten to get too dark.
When the potatoes are nearly done, stir in the turmeric.
Lift out of the pan with a slotted spoon and serve hot.