A vegan, gluten-free and allergen-free side dish of boiled potatoes and onions spiced with herbs and spices – a delicious combination!
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 32 mins – easy
🍽 2 servings – 755 kcal per serving
|
Serving 329g |
Fat 62g |
Sat. fat 5g |
Sodium 303mg |
|
Carbs 47g |
Fibers 5g |
Sugars 4g |
Proteins 4g |
INGREDIENTS
- a quarter tsp salt
- a quarter tsp black pepper
- 6 tbsp canola oil
- 3 potatoes
- 1 onions
- 1 tsp garlic
- a quarter tsp cayenne pepper
- half cup cilantro
- a quarter tsp coriander
- 3 tbsp olive oil
- half tsp limes
TOOLS
- 1 knife
- 1 frying pan
- 1 kitchen paper
- 1 wooden spoon
- 1 plate
- 1 squeezer
- 1 peeler
- 1 frying pan
STEPS
Peel potatoes, using a peeler.
Peel onions and garlic. Finely Chop cilantro.
Squeeze limes using a squeezer to get lime juice.
Mince the peeled garlic using a garlic press. Chop the peeled onions. Chop the peeled potatoes into 3cm chunks.
Heat the canola oil in a frying pan. Add the chopped potatoes and stir with a wooden spoon. Fry for 6 minutes, stirring occasionally. Turn the heat off and let it sit for two minutes to get crispy potatoes.
Drain any extra oil with kitchen paper and transfer the potatoes onto a plate.
Pour olive oil onto the second frying pan and heat it. Add chopped onions to the pan after warming it over medium heat. Stir with a wooden spoon as you add garlic, cayenne, cilantro, and coriander. Transfer the crispy potatoes to the frying pan after cooking for 9 minutes. Sprinkle the dish with a quarter tsp of salt and a quarter tsp of black pepper. To get spiced potatoes, stir with a wooden spoon once more, simmer for a further two minutes, and then turn off the heat.
Transfer spiced potatoes to a plate. Drizzle lime juice over it.
It’s ready to be served !
