World Cuisine

  • 1 kg (2 lb) potatoes
  • 1 bunch of flat-leaf parsley
  • 1 bunch of coriander
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 1 tablespoon paprika
  • ½ teaspoon ground cumin
  • pinch of cayenne pepper
  • 300 ml (½ pint) water
  • salt

Peel and wash the potatoes, then cut into medium-sized pieces. Chop the herbs and garlic together.

Heat the oil in a heavy-based casserole. Add the chopped herbs and garlic, cook for 2 minutes, then add the potatoes.

Cook for 3 minutes, add the spices and salt to taste, then pour in the water. Cover the pan, lower the heat, and cook for 15 minutes until the sauce has reduced.

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