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Nutrition: per serving

  • kcal195
  • fat4g
  • saturates1g
  • carbs38g
  • sugars3g
  • fibre3g
  • protein5g
  • salt0.06g
    low
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Method

  • step 1

    Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.

  • step 2

    Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

Recipe from Good Food magazine, April 2010

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Comments, questions and tips (27)

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Overall rating

A star rating of 4.2 out of 5.40 ratings

cookemeister300074598

question

Can you make this the day before? Trying to cook/bake what I can today before folk arrive. Catherine

Karen Wickstead

These potatoes go really well with chilli - I tend to cook the onion a bit longer so it’s softer

jillbfw

Really delicious. I added plenty of salt and was generous with the spices. I cooked the onions super low and slow in the first part so they were soft and sweet - then did it all on high at the end.

Nessa79

By the time the potatoes were crispy the onions were carbon.

wqqqqaa

Yes that’s what I was thinking. I cook potatoes longer and add onions almost at the same time.

loreleifisher2005

Made this for a fiesta de quinceañera everyone loved it!

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