Side Pannel
Curried Roast Potatoes
Curried Roast Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Side Dishes, Low Fat
Ingredients List
- 1 lg Onion -- cut in half & each
- Half cut into eighths
- 2 c Defatted chicken stock or
- Vegetable stock
- 1 Thin slice fresh ginger
- Minced
- 1 ts Ground coriander
- 1 ts Ground cumin
- 1/4 ts Cayenne pepper
- 10 ml Garlic -- crushed
- Salt/pepper to taste
- 4 md Potatoes -- unpeeled and
- Quartered
- Wedges fresh lime
Directions
Preheat oven to 400F. Separate the segments of the onion pieces and spread
them in a heavy frying pan. Add no liquid or fat. Heat the frying pan
gently. Cook at moderate heat, without stirring, for 7-10 mins, until the
onions are sizzling, speckled with dark amber, and beginning to stick to
the pan. Stir in 1 1/4 cups of stock and let it bubble up, stirring up the
browned bits in the pan with a wooden spoon as it bubbles. Stir in the
ginger, spices and garlic. Reduce the heat a bit and simmer, stirring
frequently, until the mixture is very thick (not at all soupy) and the
onions and spices are "frying" in their own juices. Don't rush this step;
it is essential that the spices should not have a raw, harsh taste. Taste
and cook very gently for a few more minutes, if necessary. Toss the
potatoes into the mixture and stir to combine everything very well. Scrape
the potatoes and spices into a shallow baking dish that can hold them in
one layer. Add the remaining stock. Bake at 400F for 1 hour, stirring
occasionally and adding a bit more stock as needed, until the potatoes are
tender. The finished dish should be dry. Serve hot with wedges of lime.
Slime Cuisine pae the potatoes
them in a heavy frying pan. Add no liquid or fat. Heat the frying pan
gently. Cook at moderate heat, without stirring, for 7-10 mins, until the
onions are sizzling, speckled with dark amber, and beginning to stick to
the pan. Stir in 1 1/4 cups of stock and let it bubble up, stirring up the
browned bits in the pan with a wooden spoon as it bubbles. Stir in the
ginger, spices and garlic. Reduce the heat a bit and simmer, stirring
frequently, until the mixture is very thick (not at all soupy) and the
onions and spices are "frying" in their own juices. Don't rush this step;
it is essential that the spices should not have a raw, harsh taste. Taste
and cook very gently for a few more minutes, if necessary. Toss the
potatoes into the mixture and stir to combine everything very well. Scrape
the potatoes and spices into a shallow baking dish that can hold them in
one layer. Add the remaining stock. Bake at 400F for 1 hour, stirring
occasionally and adding a bit more stock as needed, until the potatoes are
tender. The finished dish should be dry. Serve hot with wedges of lime.
Slime Cuisine pae the potatoes
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