Title: Ginger-Garlic Potatoes
Categories: Vegetable
Yield: 1 Servings

		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	tb	Water
1/2	ts	Turmeric
1	ts	Salt
1/2	ts	Cayenne
1	ts	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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