Try this Potatoes with Ginger and Garlic recipe, or contribute your own.
Suggest a better descriptionBoil the potatoes in their jackets. Drain and allow to completely cool. (Can be done the night before.) Peel and cut into 1-inch cubes. Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender or food processor. Blend until it becomes a paste. Heat the oil in a large non-stick or cast-iron pan over a medium flame. When it is hot, add the fennel seeds. Let them fry for a few seconds. Now put in the spice paste. (Careful -- it will spatter and spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry, stirring continuously, over medium-high heat for 5-7 minutes or until potatoes have a golden-brown crust. Posted to Digest eat-lf.v096.n160 Date: Fri, 20 Sep 1996 04:07:38 GMT From: harper@tribeca.ios.com (Robin Carroll-Mann) NOTES : Per serving: 133.5 calories, total fat 3.7 g., saturated fat 0.4 g., 24.4% calories from fat.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 4 | ||
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Calories: 124 | ||
Calories from Fat: 24 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.8mg | 0 % | |
Potassium 555.5mg | 15 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 20.2g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
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