Lemon Grass and Palm Oil Pan-Fried Potato Wedges
Ingredients:
- 1 Kg. Irish Potatoes, washed and cut into wedges
- 2 C. Green beans, julienned
- 2 Large onions, thinly sliced lengthwise
- 3 Garlic cloves, finely chopped
- 1 Tbsp. Lemon grass root, finely chopped
- ½ C. Palm oil
- Ground black pepper, to taste
- Salt, to taste
Observations
- I skipped peeling the potatoes. You can peel them if you prefer to.
- Lemon grass root can be obtained by uprooting a mature lemon grass plant. Make sure that the lemon grass root you use is tender.
- If you do not have tender lemon grass, use the grass itself by folding it into a bunch to add to the wedges. Remove the lemongrass before serving.
Method:
Add the palm oil in a clean and dry saucepan and put it on high fire/heat. Wait for the oil to fully cook (bleach). This might take five to seven minutes or until the yellow foam on top of the oil is gone. Add the lemon grass root and let it brown a little. It will release a sweet flavour. Next, add the garlic. Let it brown a little and then add the potatoes. Stir occasionally. After five minutes, add salt and stir the potatoes. After another five minutes, add the onions and black pepper and stir well. Cover the pan and let the potatoes cook on high fire/heat. Don’t forget to stir occasionally. Once the potatoes are starting to become tender, add the green beans and stir well. Let the potatoes cook until soft when a fork is inserted. Remove them from the fire and let them cool a little before serving.
