Spicy Potatoes Side Dish
Ingredients
6 potatoes, peeled, cut to fit the feed tube
water, as needed
3 olive oil
2 garlic clove, peled, stem removed, crushed
1 tsp. chilli flakes, crushed
2 tsp. coriander seeds
2 tsp. ground turmeric
1 lime, juice of
10 g fresh coriander, destalked, finely chopped
10 g fresh parsley, destalked, finely chopped
10 g fresh dill, destalked, finely chopped
salt, to taste
pepper, to taste
chilli flakes, as needed
10 g fresh coriander, destalked, finely chopped
10 g fresh parsley, destalked, finely chopped
10 g fresh dill, destalked, finely chopped
Instructions
STEP 1/5
Fit the Dicing attachment to the machine
Fit the Dicing disc, attach the lid and ensure it is locked into place
Place a large mixing bowl below the Dicing attachment
STEP 2/5
Dice the first item of Ingredients 1 (potatoes) in batches into the large bowl using the dicing pusher
Transfer the diced potatoes into a large saucepan
Add the last item of Ingredients 1 (water) into the saucepan until covered
Place over a medium-high heat and bring to the boil
Cook for 5 minutes or until cooked but still firm
Drain the potatoes into a colander and set aside
STEP 3/5
Add the first item of Ingredients 2 (olive oil) into a large frying pan
Heat over a medium-high until hot
Add the next three items of Ingredients 2 (garlic, chilli flakes, coriander seeds) into the pan
Sauté for 2-3 minutes until fragrant
Add the next two items of Ingredients 2 (turmeric, lime juices) into the pan
Transfer the cooked potatoes into the pan and stir well until coated in spices
Add the remaining Ingredients 2 (herbs, seasoning) into the pan
Cook for 5 minutes and remove from heat
STEP 4/5
Garnish with chilli flakes and fresh herbs
STEP 5/5
Serve the potato salad warm or at room temperature
Spicy Potatoes Side Dish
Ingredients
6 potatoes, peeled, cut to fit the feed tube
water, as needed
3 olive oil
2 garlic clove, peled, stem removed, crushed
1 tsp. chilli flakes, crushed
2 tsp. coriander seeds
2 tsp. ground turmeric
1 lime, juice of
10 g fresh coriander, destalked, finely chopped
10 g fresh parsley, destalked, finely chopped
10 g fresh dill, destalked, finely chopped
salt, to taste
pepper, to taste
chilli flakes, as needed
10 g fresh coriander, destalked, finely chopped
10 g fresh parsley, destalked, finely chopped
10 g fresh dill, destalked, finely chopped
Instructions
STEP 1/5
Fit the Dicing attachment to the machine
Fit the Dicing disc, attach the lid and ensure it is locked into place
Place a large mixing bowl below the Dicing attachment
STEP 2/5
Dice the first item of Ingredients 1 (potatoes) in batches into the large bowl using the dicing pusher
Transfer the diced potatoes into a large saucepan
Add the last item of Ingredients 1 (water) into the saucepan until covered
Place over a medium-high heat and bring to the boil
Cook for 5 minutes or until cooked but still firm
Drain the potatoes into a colander and set aside
STEP 3/5
Add the first item of Ingredients 2 (olive oil) into a large frying pan
Heat over a medium-high until hot
Add the next three items of Ingredients 2 (garlic, chilli flakes, coriander seeds) into the pan
Sauté for 2-3 minutes until fragrant
Add the next two items of Ingredients 2 (turmeric, lime juices) into the pan
Transfer the cooked potatoes into the pan and stir well until coated in spices
Add the remaining Ingredients 2 (herbs, seasoning) into the pan
Cook for 5 minutes and remove from heat
STEP 4/5
Garnish with chilli flakes and fresh herbs
STEP 5/5
Serve the potato salad warm or at room temperature