Potatoes crusted with a delicious, spicy garlic and ginger paste. Really yummy! The potatoes I used were a little starchy, so they fell apart a bit when I was trying to fry them- if I were to make it again I would definitely try and get a low starch potato (red-skinned ideal) so it holds together a bit more.
You'll need a large non-stick or cast iron frying pan
Piece of fresh ginger around 5 x 2.5 x 5 cm- peeled and coarsely chopped
3 cloves garlic, peeled
3 tbsp water
1/2 tsp ground turmeric
1 tsp salt
1/2 tsp cayenne
5 tbsp vegetable oil
1 teaspoon fennel seeds
Boil the potatoes in their jackets. Drain and let them cool completely.
Peel the potatoes and cut them into 2.5cm dice.
Put the ginger, garlic, water, turmeric, salt and cayenne into a blender (or use a barmix) and blend until you have a paste.
Put the oil in a large frying pan and set over medium heat. 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 over medium-high heat for 5 - 7 minutes or until the potatoes have a nice golden-brown crust on them.