Potatoes with Fresh Ginger and Chilies

Potatoes with Fresh Ginger and Chilies

4
anonymous 0

"This is a deliciously spicy potato dish that can be served as a main or side dish. Add as many or as few chile peppers as you like!"

Ingredients 45 m {{adjustedServings}} servings 305 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
  2. Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.
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Footnotes

  • Editor's Note
  • The curry tree (Murraya koenigii) is a native plant growing wild in sub-tropical forests throughout India and across Southeast Asia from Burma to Malaysia. Bearing no relation to dried curry powder, the tree's highly aromatic leaves are especially prized by South Indian cooks who use them lavishly to season soups and stews. Use only fresh curry leaves since dried leaves quickly lose their flavor. Look for fresh curry leaves in the refrigerated section of Indian grocery stores.
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Reviews 4

  1. 4 Ratings

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Seattle Dad
1/30/2008

First, save your breath. I'm aware that I'm rating a recipe even though I changed it. Thanks. I started making these before I realized I didn't have any tomatoes in the house. I also had put the last of the ginger in the house in with the swordfish I was baking, so I didn't use that either. Curry leaves? Who has curry leaves just laying about? That being said, what I got as a result was pretty tasty. I'm definitely going to make sure I buy some curry leaves when I go out for tomatoes and ginger! Thanks for a great idea for a side dish. Oh, and I used an Anaheim chile. I'll likely use something with a little more heat next time.

SWEETJAM
6/15/2009

This was an interesting dish. I agree with Mister Umpire, who has curry leaves? I'm not even sure I know what they are, but I did have the rest of the ingredients. Very fresh and interesting way to have potatoes. I used a can of green chilies and fresh ginger. Thanks for sharing.

JamieFR
12/31/2009

you can find curry leaves at specialty markets. I picked some up today and am going to try this recipe.