Marshallese-style Coconut Potatoes

Ingredients

In this adaptation, the traditional German Niedernauer Kartoffeln is transformed into a tropical delight by incorporating Marshallese flavors. The original dish typically uses heavy cream and butter for richness, while the Marshallese-style Coconut Potatoes replace these ingredients with coconut milk, infusing the dish with a tropical twist. The addition of coconut milk adds a subtle sweetness and nuttiness to the dish, creating a unique flavor profile that sets it apart from the original. We alse have the original recipe for Niedernauer Kartoffeln, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and cubed 1 kg (2.2 lbs) potatoes, peeled and cubed
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 22g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the cubed potatoes to the pot and stir well to coat them with the onion and garlic mixture.
3. 3.
   Pour in the coconut milk and add the turmeric, paprika, and salt. Stir to combine all the ingredients.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the potatoes are tender and cooked through.
5. 5.
   Once the potatoes are cooked, remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
6. 6.
   Serve the Marshallese-style Coconut Potatoes hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid. This will help achieve a smooth and consistent texture in the dish.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice to the dish just before serving.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili flakes to the coconut milk mixture.
• Feel free to customize the dish by adding your favorite vegetables, such as bell peppers or peas, to the potatoes while they cook.
• Serve the Marshallese-style Coconut Potatoes as a side dish alongside grilled fish or chicken for a complete meal.
• Leftovers can be refrigerated and reheated the next day. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve the Marshallese-style Coconut Potatoes hot as a side dish or as a main course accompanied by steamed rice or flatbread. Garnish with fresh cilantro to add a pop of color and freshness.

Presentation advice

To enhance the presentation, serve the Marshallese-style Coconut Potatoes in a shallow bowl or on a platter. Sprinkle some additional paprika and turmeric on top for a vibrant touch. Place a few sprigs of fresh cilantro on the side for an appealing visual element.