As a college student who is still new at this whole cooking thing, there’s a lot I have to learn, and buy. My little rented kitchen has yet to be equipped with a good knife, I usually use condiment jars from the refrigerator in place of a rolling pin, and until this Christmas I only owned one cook book to my name (thank goodness for the internet, Right?!).
However, over the holidays my sweet father and boyfriend supplied me with a few new fun cookbooks that I have loved cooking out of this past semester! This recipe comes from one of my new cookbooks, Small Planet Small Plates, that is full of vegan and vegetarian treats. Check it out, and make sure to try these delicious potatoes. They’ll make you want to volunteer to bring a side dish for every dinner party from here on out.
- 2 pounds of baby potatoes, rinsed and quartered
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- ½ teaspoon turmeric
- ¼ teaspoon chili powder
- ½ teaspoon ground cinnamon
- 1 teaspoon crushed coriander seeds or ground coriander
- 4 teaspoons lemon juice
- 2 Tablespoons lemon juice
- 2 Tablespoons parsley, chopped
- 2 tomatoes, chopped
- a little bit of water
- Salt, as desired
- Bring a large pot, half way full with water, to a boil. Add the quartered potatoes and parboil for 10-15 minutes, or until tender enough to fork, but not soft all the way through.
- Head 1-2 Tablespoons of olive oil in a large frying pan (one with a lid is best, see step 5!). Once hot, add the onion and sauté until it begins to brown. Add the garlic to the pan and cook for 30 seconds.
- Add the remaining spices- turmeric, chili powder, cinnamon, and coriander- to the pan. Cook for about 1 minute to blend the flavors.
- Now add the lemon juice, parsley, tomatoes, and tomato paste to the pan, thoroughly mixing all the ingredients.
- Drain the parboiled potatoes and add them to pan. Now add enough water to cover the base of the pan and cook, covered, for 10 minutes, or until the potatoes are tender and the liquid is almost completely absorbed.
- Serve with sprigs of fresh parsley! Enjoy!
- Yield: 4-6 servings
- This recipe is really easy to half, and makes great leftovers! Just some food for thought J
- Source: Small Planet Small Plates: Earth-Friendly Vegetarian Recipes cook book by Troth Wells
- Like this recipe? Check out these other delicious vegetable recipes from A Rented Kitchen!: Quinoa Stuffed Sweet Potatoes with Spinach and Cranberries, Garlic Hassleback Potatoes, and my favorite Filo-Wrapped Asparagus (with Two dipping sauces!)