Potatoes with Afritude
Elevate your potato game with "Potatoes with Afritude," a bold and vibrant dish inspired by African flavors. This hearty recipe combines tender, bite-sized potatoes with an irresistible blend of spices, including paprika, cumin, turmeric, and a hint of cayenne for just the right kick. Simmered in a rich tomato and broth-based sauce alongside sweet red bell peppers, onions, garlic, and ginger, each bite is infused with warmth and zest. Finished with a splash of fresh lemon juice and a sprinkle of parsley or cilantro, this dish is as refreshing as it is satisfying. Perfect as a savory side dish or a standalone vegetarian-friendly main, "Potatoes with Afritude" is sure to bring global flair and comfort to your table. Ideal for spicing up weeknight dinners or wowing weekend guests!
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Recipe Information
Ingredients
- 6 pieces medium-sized potatoes
- 3 tablespoons olive oil
- 1 large (diced) onion
- 4 cloves (minced) garlic cloves
- 1 inch (grated) fresh ginger
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 cup chicken or vegetable broth
- 1 large (sliced) red bell pepper
- 2 tablespoons (chopped) fresh parsley or cilantro
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Peel the potatoes and cut them into bite-sized cubes. Rinse in water to remove excess starch and set aside.
Heat the olive oil in a large skillet or heavy-bottomed pan over medium heat.
Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the garlic and ginger and cook for another minute, until fragrant.
Add the tomato paste, paprika, cumin, cayenne pepper, and turmeric, and stir well. Cook for 1-2 minutes to toast the spices and develop the flavors.
Pour in the chicken or vegetable broth and bring to a simmer.
Add the cubed potatoes and sliced red bell pepper to the pan. Stir to coat the potatoes with the spiced mixture.
Cover the pan with a lid and lower the heat to medium-low. Let the potatoes cook for 20-25 minutes, stirring occasionally, until they are tender and infused with the sauce.
Check for seasoning and add salt and black pepper to taste.
Once the potatoes are cooked through, squeeze in the lemon juice and sprinkle with chopped parsley or cilantro.
Serve hot as a side dish or a main course. Enjoy the bold flavors!
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 29.5 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 6079 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
