Hot Potatoes

  • 4 yukon gold or red potatoes
  • 1 red oinion sliced
  • 1/2 cup olive oil
  • 3 cluster or roma tomatoes
  • 1 head of garlic 
  • ginger, the size your the center of your palm
  • 1 tbsp salt 
  • 1 tsp pepper
  • 1 tsp turmeric
  • adjust to your prefrence, Japanese or Mexican chili pods, blended in blender

Boil a large pot of water. When at a rolling boil, add potatoes and cook until fork tender.
Drain then allow to cool before handling. 
Heat olive oil in a pot and saute red onions for 10 minutes or until slightly crisped.

Add ginger and garlic to onions and cook for 2 minutes.

Add turmeric and chili flakes. Stir.

Add chopped cluster tomatoes and cover for 6 minutes.

Set sauce aside.

Peel potatoes and chop in to about 1 ½ inch sections. Toss potatoes in sauce and enjoy. 


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