Posted by sherry on June 20, 2001 at 15:26:32:
In Reply to: Potato Cassarole posted by Windy on June 20, 2001 at 07:42:45:
Spiced Potatoes
6 medium sized potatoes
4 cloves garlic
1 inch piece ginger,
2 tsps salt
half tsp each red pepper powder, coriander powder
one fourth tsp turmeric powder
fresh coriander leaves to garnish
one cup olive oil
Method:
Boil potatoes in plenty of water till they are firm but done.
Peel when hot.Cut rounds of equal thickness, about 1 cm.
Marinate the boiled rounds with a mixture of masala paste (ground garlic, ginger and dry spices).
After an hour, take a shallow frying pan and pour in olive oil upto one inch in depth. Heat till slightly smoking. Lower heat.
Fry a few potato slices at a time, till golden brown. Fry patiently till all slices are done.
Garnish with fresh coriander. Goes deliciously with lentil soup and hot basmati rice and mango pickles.
Enjoy.