Who doesn’t like Potatoes? It’s amazing that Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world. Who doesn’t love chips or roast potaoes or mash potatoes for that matter? Potatoes are so versatile that they can be added to most vegetables when making a curry. They are added to samosa filling, pakoras and cold marinated potatoes are nice in salads. Potatoes are also great to have when fasting. I like to serve potatoes with lasagna and pizzas type of meals. But I don’t like to serve just plain potatoes. Just adding a few spices and garlic to boiled potatoes makes a really tasty side dish.
Ingredients:
- 10-15 small new potatoes
- 4-5 cloves of grated or mashed garlic
- 1 tsp mustard seeds
- 2 tbls oil (you can use less if you wish)
- 2-3 chopped chillies
- salt to taste
- 1 tsp turmeric
- 1 tbls chickpea flour
- 2 tsps lemon juice
- small handful of chopped coriander
Method:
- Boil the potatoes in their skin and once cool- remove the potato skin.
2. Sprinkle the salt, turmeric and chickpea flour on the potatoes and give them a shake. Add the garlic, chillies and coriander to the potatoes. Elders in my family used to tell us that by adding garlic to potatoes, we were ensuring that the potatoes would get digested OK and we wouldn’t get a stomach ache. Not sure if this is true – but adding in garlic does make the potatoes taste good.
3. Heat the oil in a frying pan and add the mustard seeds. Once the mustard seeds stop popping, add the potatoes with the spice coating.
4. Stir fry them on a low heat until they start to lightly brown. Finally add the lemon juice.
5.Serve the potatoes warm as a side dish with any meal.
Other recipes using baby potatoes from my blog are:
Garlic Potatoes (Lasania bateta)
Ingredients
- 10-15 small new potatoes
- 4-5 cloves of grated or mashed garlic
- 1 tsp mustard seeds
- 2 tbls oil (you can use less if you wish)
- 2-3 chopped chillies
- salt to taste
- 1 tsp turmeric
- 1 tbls chickpea flour
- 2 tsps lemon juice
- small handful of chopped coriander
Instructions
- Boil the potatoes in their skin and once cool- remove the potato skin.
- Sprinkle the salt, turmeric and chickpea flour on the potatoes and give them a shake. Add the garlic, chillies and coriander to the potatoes. Elders in my family used to tell us that by adding garlic to potatoes, we were ensuring that the potatoes would get digested OK and we wouldn’t get a stomach ache. Not sure if this is true – but adding in garlic does make the potatoes taste good.
- Heat the oil in a frying pan and add the mustard seeds. Once the mustard seeds stop popping, add the potatoes with the spice coating.
- Stir fry them on a low heat until they start to lightly brown. Finally add the lemon juice.
- Serve the potatoes warm as a side dish with any meal.
Notes
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