Leah’s Spiced Potatoes

Leah’s Spiced Potatoes

Recipe by Chef Noel Keane, Éabha Joans Restaurant, Listowel


Ingredients

  • 1½ pounds potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning
  • 2 tablespoons canola oil
  • 2 tablespoons Leah’s Savoury Spice Mix
  • 1 small red onion, cut in half lengthwise and then cut into ½-inch cubes
  • 2 teaspoons sea salt
  • 1 medium-size tomato, cored and cut into 1-inch cubes
  • 2 tablespoons finely chopped fresh coriander leaves and tender stems

Instructions

  • Drain the potatoes and pat them dry.
  • Heat the oil in a medium-size saucepan over medium-high heat. Add the Leah’s Savoury Spice Mix and cook until it sizzles, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
  • Sprinkle in the salt and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
  • Stir in the tomato and coriander, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.

Chef Noel Keane (Éabha Joans Restaurant, Listowel) and Billy Sweeney at The Pavilion at the Festival Dome
Chef Noel Keane (Éabha Joans Restaurant, Listowel) and Billy Sweeney at The Pavilion at the Festival Dome