Young Potatoes with Ginger and Mint
Appetizers • World
Description
Young Potatoes with Ginger and Mint
Ingredients
- Sesame Oil 5 fl oz
- New Potatoes 0 lbs
- Coarse Salt to taste
- Grated Ginger Root 3 tablespoons
- Ground Black Pepper to taste
- Water 25 fl oz
- Cayenne Pepper ½ teaspoon
- Ground Cumin ¼ teaspoon
- Turmeric ¼ teaspoon
- Mint Leaves 0 oz
- Lime 1 piece
Step-by-Step Guide
Step 1
In a deep skillet, heat 75 ml of sesame oil over medium heat. Add the halved potatoes and 2 tablespoons of grated ginger. Cook for 7–10 minutes, seasoning with salt and pepper.
Step 2
Remove from heat and carefully pour in the water. Season with salt, add cayenne pepper, cumin, and turmeric. Return to medium heat and cook, stirring, until the potatoes are tender and the water has completely evaporated (if the potatoes are not cooked, add more water and cook for a bit longer).
Step 3
Stir in the remaining oil, ginger, mint, grated lime zest, and season with salt and pepper. Cook for a little longer, stirring, until the sauce coats the potatoes, about 2–3 minutes. Then stir in the lime juice.
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