Name: Indian Potatoes
Yield: Serves 2
Ingredients: 1 tablespoon olive oil; 3 garlic cloves, pressed; 2 teaspoons minced peeled fresh ginger; 1/4 teaspoon turmeric; 1/4 teaspoon ground coriander; 1/4 teaspoon paprika; 2 small russet potatoes, peeled, cut into 1/2-inch cubes; 1 1/3 cups canned low-salt chicken broth; 1 tablespoon fresh lemon juice; Chopped fresh cilantro

Recipe information

Yield
Serves 2

Ingredients

1 tablespoon olive oil

3 garlic cloves, pressed

2 teaspoons minced peeled fresh ginger

1/4 teaspoon turmeric

1/4 teaspoon ground coriander

1/4 teaspoon paprika

2 small russet potatoes, peeled, cut into 1/2-inch cubes

1 1/3 cups canned low-salt chicken broth

1 tablespoon fresh lemon juice

Chopped fresh cilantro

Preparation

Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.

TagsIndian South Asian Asian Russet Potato Potato Root Vegetable Vegetable Ginger Herbs & Spices Garlic Side Dinner Dairy Free Gluten Free Nut Free Quick Easy Bon Appétit

Recipe notes

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