Let’s be real here. I’m always looking for shortcuts in the kitchen that will save me time and energy. If you’re like me, then this recipe is definitely for you so keep reading!
On this day, I knew I needed to make something that will pair with some roasted goat meat aka nyama choma prepared by my dad and a garden salad prepared by my brother. FYI, I thought of making ugali real quick but there was no flour, therefore, the next best thing were the potatoes.
We had these gorgeous succulent red potatoes chilling in the store room with my name on it. These potatoes were looking a-peel-ing! Pun intended. Hehe anyways, the beauty about them is that I didn’t need to peel them.
Oh and by the way, I recommend red potatoes because they have a waxy texture which maintains its firmness during cooking. We need it to stay firm for this recipe and later, you’ll find out why.
What do you need
- Potatoes (duh!) (6-8 pieces)
- Red onion (1 piece)
- Garlic (4 cloves)
- Dhania/ Corriander (1 handful)
- Spices – salt, cayenne pepper*, black pepper, mixed herbs and ginger
- Vegetable cooking oil
- Extra Virgin Olive Oil
*For non chilli lovers, use Spanish paprika.
-I started off by washing the potatoes then slicing them into potato wedges. As I mentioned earlier, I didn’t need to peel them due to the nature of the potato; the layer of skin is very thin and I personally like it coz it adds a different kind of texture to the potatoes.
-I finely chopped 4 cloves of garlic, tossed half of it into a cooking pot. I added in the potato wedges, a few pinches of salt and water and began the blanching process. This is where the type of potato you select is important. As we are blanching the potato wedges before deep frying, we want them to remain firm throughout. We are also aiming at just softening the potatoes and not letting it cook all the way through so keep an eye on them.
– In the meantime, slice 1 large red onion into rings and set it aside together with the rest of the garlic.
– Roughly chop half of the coriander (the other half will be used later to garnish the final dish)
– Your potatoes should be ready in 10 minutes or so.
– Drain out the water and preheat another pan with some vegetable cooking oil.
– Deep fry the potatoes until they are nice and crunchy looking. Nobody wants a soggy mess! This should ideally take 5 to 8 minutes (just don’t overcrowd the pan)
– On a separate skillet, pour in a dash of olive oil (or vegetable oil. Both work just fine) and begin frying the remaining garlic first.
-After they start to brown, add in the onions and toss them together until they become translucent. This takes about 2-3 minutes in low-medium heat.
-Add in the salt (a pinch), black pepper (1 tsp), cayenne pepper ( or paprika if you may )(1 1/2 tsp), ginger (1 tsp) and honey(2 tbsp).
– Add in the chopped coriander. Toss everything in the pan for 1 minute then add in the potato wedges.
-Last but not least, the final step is to garnish it with the remaining coriander leaves.
Now if this recipe isn’t short and simple, then I don’t know what is! I can personally eat a whole plate of these on its own, guilt free! Pre-boiling it with garlic and salt not only enhanced the flavor of the potatoes, but, managed to get them soft on the inside and after deep frying, crunchy on the outside.
Then I served me a plate of everything else and dined with my lil new friend…
Love (for Food) Always,
Koko x Spice