Ethiopian Potatoes

8 small red potatoes, quartered
1/4 cup olive oil
1 small onion, chopped
2 jalapenos, seeded and sliced
3 cloves garlic, minced
2 teaspoons ginger puree
6 scallions, minced
salt and pepper
water

1. Bring a large pot of salted water to a boil and cook potatoes until just tender.
2. Meanwhile, in a separate saucepan heat the oil with onions, jalapeno, garlic, ginger and scallions. Do not allow to brown.
3. Drain potatoes, pat dry and toss with the flavored oil. Season to taste with salt and pepper and serve.

Makes 4 servings