A new year and a new blog! This year Camille (formerly Gluten-free Soy-free Vegan) and Anne (formerly Hungry Griffin) have teamed up to co-create a blog featuring delicious recipes. We will be cooking food, eating food, and sharing our recipes with all of you to cook and enjoy as well. This time of year can be hard for us because starting January 1st so many people start to try to “eat healthy” or diet. We aren’t interested in encouraging people to make their bodies smaller, take up less space, or try to change because someone said they “should”. What interests us is joy, pleasure, and honoring our own bodies. In celebration of joy, pleasure, and honoring our bodies we’ll start the new year and our new blog with one of our favorite foods: potatoes!
This delicious side dish is an interpretation on a recipe that was found in an issue of Gourmet magazine about ten years ago. Time has not diminished our enthusiasm for these spicy and tangy potatoes. They are a delicious treat on their own or make a nice compliment to roasted cauliflower and garlicky greens.
Serves 4 (as a side dish)
Time: 40min (10min active)
Ingredients
3 tbsp sesame oil (divided)
2 tbsp sunflower oil
1.5 lbs fingerling potatoes, halved
3 tbsp minced ginger (divided)
2 cups water
1/2 tsp chili powder
1/4 tsp turmeric
1/2 cup mint leaves, chopped
3/4 tsp salt
1/4 tsp black pepper
Zest and juice of one lime
Heat 2 tbsp sesame oil and the sunflower oil in a frying pan over medium high heat. Once the oil is hot, add the potatoes and 1.5 tbsp ginger. Cook the potatoes turning regularly for ten minutes. Some of the edges should be slightly browned. Remove from the heat and slowly add the water, chili, turmeric, salt, and pepper. Return the pan to the heat and cook the potatoes uncovered until almost all the water has evaporated, stirring occasionally.
This should take about half an hour, but watch to make sure the bottom isn’t sticking and stop before then. At this point, the potatoes should be tender, if they are not, add a little more water and continue to cook until they are. If you need to add water, remember, the potatoes will not be drained, so be careful not to add too much. Once tender, add the remaining one tablespoon of sesame oil, the remaining 1.5 tbsp ginger, the lime zest, and mint. Stir until this sticks to the potatoes, about 1 minute. Stir in the lime juice and enjoy!