Light & Spicy Potato

Spicy potato, cabbage salad and chicken cutlets
My lunch: Spicy potato, cabbage salad and chicken cutlets

Ingredients

3-4 medium sized potatoes, cubed
1L Water
1 tsp oil
1 tsp garlic powder
1 tsp thyme leaves
Half tsp cayenne pepper
Salt
Pepper

Steps

  1. Heat water on medium-high fire and add half tsp salt. When it’s bubbling, add the cubed potatoes and let boil – covered.
  2. After 10-15 minutes, test one potato with a fork. It should be JUST soft enough for the fork to dip in. The potato shouldn’t go too soft like a mash.
  3. Drain the potatoes well and let them in the drainer.
  4. In a non-stick pan, heat the oil on medium fire. Add the potatoes, 2-3 pinches of salt, 2 pinches of pepper, garlic, thyme and cayenne.
  5. Stir-fry carefully for 5-10 minutes or until the potatoes get a light golden colour. Eat the yummy potatoes as they are or accompanied with salads, roast chicken etc..
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