Not everyone likes rice. I have a friend who doesn’t consider a meal finished unless it contains potatoes in some form. But potatoes can get boring so here are a couple different ways to use the humble spud, as we call potatoes in Australia.
Indian Potatoes
These are great served as part of a curry meal instead of rice and will keep people like my friend happy.
HINT
Make sure if you use fresh chilies, you wear disposable gloves and throw them straight out afterwards. We keep a pack of disposable gloves in the panty just for chilies.
Ingredients
Quarter cup sunflower oil
2 teaspoons brown mustard seeds
1 tablespoon finely chopped fresh ginger
1 fresh chili seeded and finely diced
1 tablespoon ground coriander
1 teaspoon turmeric
Half teaspoon sweet paprika
2 pound potatoes peeled, parboiled and cut into wedges
2 onions peeled and diced
2 cups water
2 teaspoons lemon juice
3 tablespoons fresh chopped coriander
Method
Heat the oil in deep pan over high heat. Add mustard seeds when oil is hot. Cover the pan as the seeds will begin to pop.
Wait till seeds stop popping, then reduce heat and add chili and ginger. Cook for 3-4 minutes
Add all other dry spices, potatoes and onion and cook for 8-10 minutes, stirring frequently
Add water. Cover and simmer for another 15minutes, checking from time to time that it has not dried out too much. If so, add a little more water.
Stir in lemon juice and coriander. Serves 6
Tasty Potatoes
Ingredients
2 pound potatoes
Iced water
I teaspoon sweet paprika
Salt and pepper to taste
4 ounces margarine or butter
Method
Peel potatoes and thinly slice them. Plunge slices into ice cold water and allow to stand for 30 minutes. Drain and dry well.
Grease small ovenproof dish. Put a layer of potatoes over base of the dish, spread with softened margarine or butter. Sprinkle with paprika, Add pepper and salt. Continue layering till all potatoes are used. End with a layer of butter.
Bake in a hot oven 45 minutes or until golden brown. Serves 4-6
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