Potatoes with Fresh Ginger and Chilies3 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“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!” - by anonymous
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 305 cal
- 1.8 g
- 66.4 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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..." See more 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."
"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..." See more have potatoes. I used a can of green chilies and fresh ginger. Thanks for sharing."
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