Pan-Roasted New Potatoes with Garlic

    Pan-Roasted New Potatoes with Garlic

    13saves
    45min


    1 person made this

    The old way to roast potatoes was in a pan with fatty meat. The fresher, tastier way is to roast them separately with olive oil and fragrant spices. Here, roasted garlic cloves are a flavour bonus.

    Ingredients
    Serves: 4 

    • 1 tbsp olive oil
    • 8 large garlic cloves, unpeeled
    • 3 thick slices fresh ginger, unpeeled
    • 1 1/2 tsp fennel seeds
    • 1 1/2 tsp cumin seeds
    • 1 1/2 tsp ground turmeric
    • 700g small red potatoes, cut into 1cm cubes
    • 1/3 cup (80ml) water
    • 1 tbsp lemon juice

    Directions
    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat the oil in a large non-stick frying pan over a low heat. Add the garlic, ginger, fennel, cumin and turmeric. Cook for 1 minute.
    2. Add the potatoes and shake the pan to coat them with the spice mixture. Cook for about 5 minutes or until they begin to turn golden brown. Add the water, cover the pan with a lid and cook, shaking the pan occasionally, for about 30 minutes or until the potatoes are tender.
    3. Remove and discard the ginger. Sprinkle the lemon juice over the potatoes. Serve the garlic cloves in their skins; each diner can then squeeze the creamy roasted garlic from its skin onto the potatoes to add flavour.

    Some more ideas…

    Italian roasted potatoes Omit the ginger, fennel, cumin and turmeric, and instead use 1½ tsp each dried oregano and basil and 1 tsp dried thyme. Add½ tsp freshly ground black pepper with the garlic in step 1. * Use pink fir apple potatoes, which have a pale pink skin. Otherwise, use new potatoes with a white skin instead of red-skinned potatoes.

    Health points

    It is no coincidence that garlic and ginger are integral to the diet of the world's healthiest cultures. Both contain phytochemicals that fight disease and aid the body. Note that among vegetables, herbs and spices, bold colours and strong flavours are often an indication of healthy chemistry. * Don't let all the current talk of low-carb diets scare you away from potatoes. Particularly when eaten with their skins, potatoes are filled with vitamin C, potassium and many phytochemicals.

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