Pan-roasted potatoes with garlic

    45 mins

    This is a fresher, tastier way is to roast potatoes separately with olive oil and fragrant spices. Here, roasted garlic cloves are a flavour bonus.

    1 person made this

    Serves: 4 

    • 1 tbsp olive oil
    • 8 large garlic cloves, unpeeled
    • 3 thick slices fresh ginger, unpeeled
    • 1½ tsp fennel seeds
    • 1½ tsp cumin seeds
    • 1½ tsp ground turmeric
    • 700g roasting potatoes, peeled and cut into 1cm cubes
    • ⅓ cup (80ml) water
    • 1 tbsp lemon juice

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat the oil in a large non-stick frying pan over a low heat. Add the garlic, ginger, fennel, cumin and turmeric. Cook for 1 minute.
    2. Add the potatoes and shake the pan to coat them with the spice mixture. Cook for about 5 minutes or until they begin to turn golden brown. Add the water, cover the pan with a lid and cook, shaking the pan occasionally, for about 30 minutes or until the potatoes are tender.
    3. Remove and discard the ginger. Sprinkle the lemon juice over the potatoes. Serve the garlic cloves in their skins; each diner can then squeeze the creamy roasted garlic from its skin onto the potatoes to add flavour.

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