Vegetables and Salads

Crispy Ginger Potatoes

Crispy Ginger Potatoes

An easy three step recipe for a spicy vegetarian dish.

600 gm Potatoes, scrubbed and cubed (20 mm)
50 x 50 mm Ginger root, chopped
6 cloves Garlic, chopped
½ tsp Turmeric
1 tsp Chili powder
Salt (to taste)
2 tblsp Olive oil
1 tsp Fennel seeds
Fresh coriander leaf, chopped


  • Boil the potatoes until virtually cooked (12 minutes), drain and leave to cool.
  • Blend the ginger, garlic, turmeric, salt, cayenne pepper and a little water to a smooth paste.
  • Heat the oil in a non-stick frying pan or wok and add the fennel seeds when hot. After a few seconds add the ginger/garlic paste and stir fry for 2-3 minutes. Add the potatoes and stir fry for around 6 or 7 minutes until they have a golden brown crust.
  • Serve hot with a sprinkling of fresh coriander.


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