- Prep Time:15m
- Cook Time:15m
- Total Time:6h 30m
- Serves: 3
- Yield: 20 baby potatoes
Ingredients
- 20 baby potatoes
- 4 -5 long dry red chillies (mine were extremely hot Thai bird chillies, so I used 4)
- 1 red bell pepper or red capsicum
- 3 inches of ginger
- 3 large garlic cloves
- 1 tsp. vinegar
- 1/4 c vegetable oil
- 1/4 c peanuts, crushed
- a handful of spring onions, chopped finely.
- Salt to taste
Instructions
- Cook the potatoes until soft. Peel and discard skin (optional). Using a toothpick, prick holes all over the potatoes. You may cut them in half, if needed to even out the sizes.
- Blend the red chillies, red pepper, ginger, garlic and salt into a smooth paste.
- Pour marinade over the potatoes, stir well to combine, and let it marinate in the refrigerator for 5-6 hours or overnight.
- Heat oil in a large pan, drop in the marinated potatoes with the marinade. Stir well, cover and let it cook until the juices are absorbed and the potatoes are dry.
- Stir in the crushed peanuts and chopped spring onions.
- Serve hot!
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