My recipe for ginger and garlic potatoes

Garlic and Ginger potatoes

You will need:

1 kg potatoes - the ones you would usually use for roasting, I like maris pipers

1 bulb of garlic

2-3 inches ginger

1 tbsp salt  

1 tbsp tumeric

1 tbsp cayenne pepper

Coriander

vegetable oil

Method:

Peel, chop and then par boil the potatoes for 5-10 mins.  Drain and allow to dry a bit.

Peel the garlic and ginger, place in a food processor with the salt, turmeric and cayenne pepper, add a little bit of oil and blitz to a paste.

Put oil in roasting tin, enough to cover the bottom of the tin, and heat in the oven, not too hot or the garlic will burn, about 160C.  When the oil is hot add the potatoes and paste mix, give it a good stir and return to the oven.

How long it takes varies on the size and type of potato, so I would check and turn them every 15 mins until they are golden and crispy, probably around 45 mins in total.

Transfer to a serving dish (make sure you get all the crispy bits) and sprinkle with coriander.

Eat!

Enjoy!