Middle Eastern Style
Potato Wedges

 

Spice up your potato side dish with this easy to make, slightly spiced potato dish

 

You will need for around 4 side serves:

350 - 450g of washed potatoes (skin on)
vegetable oil

1 teaspoon Mustard seeds

1 White onion ~ peeled and sliced
1 chilli – de-seeded and chopped

2 garlic cloves, chopped

½ teaspoon of turmeric

Water or stock

1 Lemon ~ zest and juice

2 tablespoons of freshly chopped mint


Method

Par boil the whole potatoes.  Drain from saucepan. When cooled, cut into wedges (or large cubes).

 

Heat vegetable oil in a heavy duty frypan and then fry off the mustard seeds until they start to “pop”.  Add the onion, garlic, chilli and turmeric.  Stir well and continue to sauté gently until softened.   Add the potato pieces and continue to sauté for few minutes to brown the flesh.

 

Add about ½ cup of water or stock (take care it doesn’t splatter)

 

Cover with a lid and simmer to let the potatoes absorb the moisture .Finish with the lid of if this needs speeding up to absorb the liquid.

 

Stir though the potatoes the lemon zest, lemon juice and chopped mint and its ready to serve.

Ideal with Lamb, Goat or Chicken main courses

 


 

©Ian Haines  Thursday, 10 March 2011

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