Potato Rendang

Name: Potato Rendang
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 can coconut milk, about 14 fluid ounces; 1 galangal, 2 inches long, peeled and thinly sliced; 3 cloves garlic, coarsely chopped; 2 stalks thick stalks fresh lemongrass, de-stemmed with the bristly tops cut off; 680 grams potatoes, either fingerling, a baby variety, or peruvian blue; 5 mediums shallots, coarsely chopped; 1 turmeric, 2 inches long, peeled and coarsely chopped, or 1 1/2 teaspoons ground turmeric

Potato Rendang is a gluten free, whole 30, and vegan side dish. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 378 calories, 8g of protein, and 24g of fat each. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up lemongrass, potatoes, garlic, and a few other things to make it today.

Instructions

Pour it into a nonstick skillet and bring to a boil over medium heat. Reduce the heat to a simmer and cook uncovered, for fifteen or so minutes, until the milk has reduced a bit and swirls of oil begin to appear on the surface.

Ingredients you will need

Milk

Cooking Oil

Equipment you will use

Frying Pan

Cut the aromatic part of the lemongrass into 1/4-inch thick slices.

Ingredients you will need

Lemon Grass

Place the cut lemongrass, shallots, garlic, turmeric, galangal, and chilies in a small food processor. Pulse until the consistency is chunky-smooth, adding a teaspoon or so of water if necessary to get the paste moving along.

Ingredients you will need

Lemon Grass

Galangal

Shallot

Turmeric

Chili Pepper

Garlic

Water

Equipment you will use

Food Processor

Add the paste to the coconut milk after it has been simmering for 15 minutes; then simmer for 30 minutes or so, until the liquid has reduced by 1/

Ingredients you will need

Coconut Milk

While the coconut milk is simmering, scrub the potatoes and slit them halfway through with a knife. When the coconut milk has reduced by half, add the potatoes and simmer, uncovered for 30 to 45 minutes, until the only the oil is left in the pan.

Ingredients you will need

Coconut Milk

Potato

Cooking Oil

Equipment you will use

Knife

Frying Pan

Reduce the heat to low and sauté the potatoes in the remaining coconut oil. Continue to sauté, stirring the potatoes around every 5 minutes, until the skins are nicely browned—about 30 minutes longer. Allow the dish to rest for a few minutes, then serve.

Ingredients you will need

Coconut Oil