Turmeric New Potatoes

This article has not been rated yet.

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.

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.