Turmeric New Potatoes

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Vikram Vij likes to serve this dish with meat entrees as an alternative to rice. He also likes to add pre-washed baby spinach at the very end, but this is optional.

Tumeric New Potatoes by Chef Vikram Vij

Ingredients

2 lbs new potatoes
1/4 cup canola oil
1 1/2 cups chopped onions , about 1 large
1 tsp turmeric
1 tbsp salt
1/2 tsp ground cayenne pepper
1/4 cup water
5 oz baby spinach, optional

Preparation

  1. Wash and scrub the potatoes but do not peel them. Cut each potato in 1/4-inch (or slightly thinner) rounds.
  2. Heat oil in a heavy frying pan on medium heat for 1 minute. Add onions and saute for 5 minutes, or until golden. Add turmeric, salt and cayenne, stir well and cook for 1 minute. Add potatoes and water and bring to a light boil. Gently stir the potatoes. Reduce the heat to low, cover and cook for about 10 minutes. If the potatoes are sticking or burning, add another 1/4 cup water. Gently stir the potatoes again. Cover and cook for another 5 minutes, or until the potatoes are cooked. These potatoes should maintain their shape and not get too soft. If using spinach, gently stir it in 1 minute before turning off the heat.
  3. Serve warm from the frying pan. If you need to reheat the potatoes, transfer them to a nonstick frying pan and heat them on low. 

Serving Size: Serves 6-8 as a side dish

 

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