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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Ginger-Garlic Potatoes Category Vegetables Total Hits 563 Rating | voted : 0 times The Recipe Ingredients 1 potatoes, cooked, peeled, 3/4 inch diced 1 each ginger, fresh, 2x1x1 inch piece, peeled, coarsely chopped 3 each garlic, cloves 3 tablespoon water 1/2 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon cayenne 1 teaspoon fennel seeds, optional Directions: Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a wok or large pan. When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (don't 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.

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