These golden potatoes are a popular alternative to rice at the restaurant. If you can’t cut the potatoes thin enough, add a little extra water to the pan to ensure they cook thoroughly.
Turmeric New Potatoes
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PREP TIME
15 min
Makes
6 to 8 servings
* PLUS Cooking time: 21 minutes
Ingredients
- 22 new potatoes , about 1 kg
- 1/4 cup vegetable oil
- 1 large onion , chopped
- 1 tsp turmeric
- 1 tsp to 1 tbsp salt
- 1/2 tsp cayenne pepper
- 1/4 cup water
- 8 cups baby spinach
Instructions
- Wash and scrub unpeeled potatoes. Cut each into 1/4-in.- (0.5-cm-) thick rounds. Heat oil in a large heavy frying pan over medium heat. When hot, add onion. Stir frequently, until onion begins to soften, 5 to 7 min. Sprinkle with turmeric, 1 tsp (5 mL) salt and cayenne. Stir until evenly mixed, 1 min. Add potatoes and 1/4 cup (50 mL) water.
- Bring to a boil, then reduce heat to medium-low. Stir potatoes until well coated. Cover and simmer, stirring occasionally, 10 min. Gently stir potatoes and continue cooking until fork-tender, 5 to 12 more min. Stir in spinach 1 min before potatoes are done. Taste and add more salt, if you wish. Serve warm.
Nutrition (per serving)
- Calories
- 157,
- Protein
- 2.9 g,
- Carbohydrates
- 21.9 g,
- Fat
- 7 g,
- Fibre
- 2.6 g,
- Sodium
- 312 mg.
FILED UNDER: Dinner side dishes stovetop Vegetarian
