Ethiopian Potatoes
On November 15, 2006 in Unsorted
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
- Bring a large pot of salted water to a boil and cook potatoes until just tender.
- Meanwhile, in a separate saucepan heat the oil with onions, jalapeno, garlic, ginger and scallions. Do not allow to brown.
- Drain potatoes, pat dry and toss with the flavored oil. Season to taste with salt and pepper and serve.
Makes 4 servings