Tuesday, April 16, 2013

Fingerling Potatoes with Ginger and Mint

I discovered this dish originally through a recipe in Gourmet Magazine.  Over the years I have modified and tweeked it until I think it is perfect, just savory enough with a little kick.  I think absolutely anyone would love it.

Fingerling Potatoes with Ginger and Mint

3 tbsp sesame oil (one reserved)
2 tbsp canola oil
1.5 lbs fingerling potatoes, cleaned and halved
3 tbsp minced ginger
2 cups water
1/2 tsp chilli powder
1/4 tsp turmeric
1 cup mint, chopped
zest and juice of one lime

Heat 2 tbsp sesame oil and the canola oil in a frying pan over medium high heat, add the potatoes and half the ginger.  Cook the potatoes turning regularly for ten minutes.  Some of the edges should be slightly browned.  Remove temporarily from the heat and very carefully add the water, chilli, and turmeric.  At this point you can generously salt and pepper.  Return the pan to the heat and cook the potatoes uncovered until almost all the water has evaporated, about half an hour.  Keep an eye on it.  At this point, the potatoes should be tender, if they are not, add more water and continue to cook until they are.  Add the reserved oil, the remaining ginger, and the mint.  Stir until this sticks to the potatoes, about 3 minutes.  Stir in the lime juice and enjoy!