Spiced new potatoes

Name: Spiced new potatoes - Malina I.
Ingredients: 2 kg small new potatoes; 50 ml oil; 1 teaspoon garlic powder; salt to taste; 1 teaspoon rosemary; 1 teaspoon seasoning; 1/2 teaspoon chili flakes; 1/2 teaspoon ginger powder; 1 cup of water

Appetizers - Spiced new potatoes by Malina I. - Recipia

New small potatoes are cooked directly in a pot after being thoroughly cleaned and coated with oil, spices, and a little water. In about 30 minutes, they become tender and remain well-flavored. I served them as a side dish alongside roasted pork knuckle with garlic sauce and basil, but they can also be paired with a large salad. Quick Info Preparation time: not specified in the original recipe Cooking time: approximately 30 minutes Total time: preparation time plus approximately 30 minutes of cooking Servings: the number of servings is not specified; the quantity of 2 kg is suitable for several people, depending on how they are served Difficulty: easy Recipe type: new potato side dish, suitable alongside roast or with salad Ingredients 2 kg small new potatoes 50 ml oil 1 teaspoon garlic powder salt, to taste 1 teaspoon rosemary 1 teaspoon Delikat ½ teaspoon chili flakes ½ teaspoon ginger powder 1 cup of water Preparation method 1. Wash the new potatoes well under running water. Scrub them with an abrasive sponge as needed to remove as much of the skin as possible. It’s not necessary to peel them completely since they are new potatoes and the remaining skin is thin. 2. Place the oil in a pot, then add the washed potatoes. Sprinkle the garlic powder, salt, rosemary, Delikat, chili flakes, and ginger powder on top. 3. Carefully mix the potatoes until they are evenly coated with oil and spices. It’s best to do this before adding the water so that the flavors stick to the potatoes. 4. Pour the cup of water along one edge of the pot, not directly over the potatoes. This way, the spices won’t wash off their surface. 5. Cover the pot with a lid and let the potatoes cook on low heat for about 30 minutes. During this time, stir them occasionally to prevent sticking to the bottom of the pot. 6. Check towards the end to see if they are well-cooked. When the potatoes are soft, they can be removed from the heat and served immediately. The potatoes don’t have to be the same size, but smaller ones cook more easily within the indicated time. If they vary greatly in size, periodic stirring helps ensure even cooking. The amount of salt is up to your preference, especially since the recipe also contains Delikat. Why I make this recipe often It’s a simple side dish where the potatoes are cooked directly without complicated preparation. The spices are added from the beginning, and the water helps them absorb the flavors while remaining covered in the pot. I also like it because it can be served alongside a roast without needing to prepare the potatoes separately. In the version we tried, we served them with roasted pork knuckle, garlic sauce, and basil. However, they can also be served with a large salad when I want a simpler meal. Tips and Variations Tips Wash the potatoes carefully, especially if you’re leaving some of the skin on. The abrasive sponge is used to remove dirt and as much of the outer film as possible. Mix the potatoes well with the oil and spices before adding the water. This is one of the important steps in the recipe, as the flavors distribute better on the potatoes. Pour the water along the edge of the pot, not over the potatoes. This way, the spices remain on their surface and don’t all collect in the cooking liquid. Do not leave the pot unattended during cooking. The potatoes need to be stirred occasionally to avoid sticking, especially as the water level decreases. The approximate 30-minute cooking time is as mentioned in the recipe. The final check is based on how quickly the potatoes have cooked, as their size may vary. Substitutions The recipe does not specify exact substitutions for the ingredients used. To maintain the original flavor, it is best to stick to the amounts of rosemary, chili, ginger, and garlic powder. Salt is added to taste. Keep in mind that Delikat also contributes to the salty flavor, so it’s safer not to add all the salt at once if you prefer less salty dishes. Variations The amount of chili can be adjusted depending on how spicy you want the side dish, but the basic recipe uses ½ teaspoon of chili flakes. For a milder flavor, you can keep the same cooking method and use exactly the spices from the recipe without adding more. In the original version, the combination of rosemary, garlic, ginger, and chili is enough to flavor the potatoes. Serving Ideas The seasoned new potatoes can be served as a side dish alongside a roast. We served them with roasted pork knuckle, garlic sauce, and basil. Another option mentioned in the recipe is to serve them with a large salad. In this case, the potatoes remain the hearty part of the meal, while the salad brings a fresh element alongside them. If prepared for a multi-course meal, they can be brought to the table directly from the pot while still warm. There’s no need to turn them into a separate dish, as the spices make them suitable enough as a side. Frequently Asked Questions 1. Do new potatoes need to be completely peeled? No. The potatoes are washed well and scrubbed using an abrasive sponge to remove as much of the skin as possible. Complete peeling is not mentioned, and the method is designed for small new potatoes. 2. When is the water added? The water is added after the potatoes have been mixed with the oil and all the spices. It is poured along one side of the pot so that the flavors are not washed off the potatoes. 3. How long do the potatoes cook? They are cooked covered over low heat for approximately 30 minutes. During this time, they should be stirred occasionally. In the end, the potatoes should be well-cooked. 4. Can they be served in ways other than alongside a roast? Yes. The recipe also recommends serving them with a large salad. In the version we tried, they were served alongside roasted pork knuckle with garlic sauce and basil. 5. What do I do if I don’t want spicy potatoes? The recipe contains ½ teaspoon of chili flakes. The amount can be reduced according to taste while keeping the same preparation method. Nutritional Values The values below are estimated and calculated for the entire quantity of potatoes and oil, without considering the significant caloric contribution of the spices and water. For approximately 100 g of the dish: 100–110 kcal 15–17 g carbohydrates 2 g protein 2–3 g fat Values may vary depending on how much water remains in the dish and the final weight of the potatoes after cooking. The oil is the main source of fat, while the potatoes mainly contribute carbohydrates. Since the number of servings is not specified, a correct nutritional value per serving cannot be calculated. Storage and Reheating The recipe is best served warm, immediately after the potatoes are well-cooked. If there are leftover potatoes, store them in the refrigerator in a covered container and consume them as soon as possible. When reheating, stir them gently in a pot until they are warm again. The texture may be slightly different from when they were first cooked, but the flavor of the spices remains.

Spiced new potatoes

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