This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. —Erin Kelkar, Norcross, Georgia
Peppers (Hot)
Ingredients
- 4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 medium onion, coarsely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon ground turmeric
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 tablespoons chopped fresh cilantro
Directions
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer.
- Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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