“Dragons are fire made flesh” – Game of Thrones
Eating these potatoes is like eating fire itself. So hot, so juicy and unstoppable.
With very few ingredients and very little effort, this is one meal that is guaranteed to earn you a few rounds of applauses.
First, boil and peel baby potatoes. I pressure cooked them with no water for 10 minutes, and they were perfectly done. What’s more, with the absence of water to boil in, they cooked in their own water content, and tasted incredibly more ‘potato-like’.
In the meantime, prepare the marinade – stir in the potatoes – and let marinate for 5-6 hours or overnight in the refrigerate. Although this is optional, it is highly recommended as it lets the flavours permeate the potatoes.
Heat oil in a pan, add the marinated potatoes (marinade and all) into the hot oil. Cover and let cook until the juices are cooked and evaporated, and all you have left is a pan of potatoes thickly blanketed in red. Garnish with crushed peanuts and spring onions and you are done.
The peanuts are optional, but I love the crunch they give to the dish. I pounded them in a mortar and pestle to get a lot of chunks, but you can do the same carefully in a small food processor.
How easy was that? Now get into that kitchen and do yourself a favour – make these NOW!
– Peas Pulao – Modify recipe here, avoiding corn if you choose to.
– Microgreen salad – In a large bowl, combine a handful of microgreens, shredded lettuce, vine tomatoes (deseeded, cubed), onions, cilantro, lime juice, salt and pepper to taste.
– Peanuts – Roasted, skinned and halved/crushed for garnish.
If you haven’t yet read my post on home-grown microgreens, read it here.