Monday 2 June 2014

Spiced Potatoes

I'm always keen to try new potato recipes. This appealed because it used a spice I was not familiar with:  fenugreek.

Potatoes were cut into bit-sized pieces and steamed until just tender. They were then left to cook and dry off somewhat.

A tablespoon of ghee was melted in a small saucepan and to this was added a teaspoon ground fenugreek, a pinch of saffron, 1/2 crushed garlic clove, 1/2 teaspoon grated fresh ginger, 1 tablespoon black mustard seeds and a little salt. These were stirred for about a minute until fragrant. The spice mixture was poured over the potatoes and they were gently tossed until well coated. They went into a baking dish and into a 180ºC oven for about an hour when they came out nicely golden.

At soon as they come out of the oven a good handful of baby spinach leaves was tossed in the potatoes.

For me, potatoes are always wonderful to eat. These were nicely spiced and had an oddly meaty flavour.

East of cooking: 

1 comment:

  1. Hello Alf:
    Greetings from Ontario. We both are heartily glad that you are back on the air. Last night Konni cooked the spiced potatoes for dinner. Very lekker! Since we couldn’t find fenugreek, black mustard seeds and saffron in our local super market, we bought a bag of pickling spices and crushed them. Konni replaced the baby spinach leaves with fresh bok choy.
    We love potatoes and your blog. Keep up the great cooking and blogging!
    Cheers, Matt.