Sunday, October 31, 2010

Didi's Potatoes

This is one of those great recipes that reminds me that simple is often best. When I first tried these, at a family reunion a few years ago, I figured there was a complicated spice mixture involved or some secret step. I even got the recipe from my aunt, but never made them (it was too easy, it seemed like she must have left something out). Then family reunion time rolled around again and I stood at my aunt's shoulder and watched her make them. It's really as easy as it sounds. We had them for dinner recently alongside a very simple grilled chicken breast and green beans, but I had to use the photo from the family reunion - luckily I cut in line to snap a shot before the potatoes were all gone.

Didi's Potatoes
serves 4 (as a side)

2 pounds medium-sized red potatoes, skins on
4 T butter or olive oil
4 cloves garlic, chopped
1/2 t turmeric
2 t cumin
cayenne to taste
generous salt to taste
  • Boil the potatoes whole in plenty of water (time varies depending on the size) until a knife slides in the potato easily.
  • Cut them in half and then slice into half circles. You can peel them if you want, but my aunt doesn't do that, so I don't either.
  • In the bottom of the pot used for the potatoes, saute the garlic in the butter until it is just starting to brown.
  • Sprinkle on the spices and toast for a minute.
  • Remove from the heat and toss in the potatoes and salt, stir well, and you're done.


  1. Yum! To cook the potatoes first, do you boil, bake, or just put in a hot covered pan? These look delicious, and I could serve them as a side with a vegan bean casserole. Actually, I could serve them with just about anything, they look that simple and tasty.

  2. Oops! Forgot an important word or two in the first step. Fixed now.

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