When I visit other people’s houses I like to meet their pots.
There is always a story there, a story that is full of adventure.
Why did they combine those ingredients?
How did they get to the kitchen they cook?
Why were they put together?
And what is the relationship between them?
From my encounter with these pots I go to my kitchen.
There I turn the happiness I met into a version of my own,
One that turns the pot into our home pot, and its story and how it came to us.
I got to meet the wonderful Eti as a gift from my soulmate Rotem.
She is a woman that I fell in love with from the first time I laid my eyes on her.
She reminds me of my home.
My grandmother Esther, her movements, the way she’s at ease and the way she loves.
On one of my visits to her house I met this wonderful pot,
A pot that is all one huge story.
It is a combination of a true Moroccan house with a small visit to distant Japan.
Its smell plays in every corner of the house like an instrument,
Its spectacular appearance enchants everyone who looks at it.
Its bite is the most comforting and pure there is,
And the heart dances with happiness from it.
This is a pot that I chose to prepare first on the stove and finish in the oven.
It gives me peace,
It brings with it wonderful aromas of home,
It’s the perfect side dish,
It’s full of love and history,
And it’s all one big magic.
Its preparation is fast,
It will conquer any heart it meets,
And will make every day a day full of joy.
My version of Eti’s potatoes.
Telling a story,
And the best, but the best thing there is!
Thanks to my beloved Eti for the experience she gave me,
Thanks to my heart that knows how to choose the right people around me,
Thanks to my soulmate who gave me more family,
And thanks to food for the endless abundance and comfort it gives us.
Indulging and happy days to us all 🙂
- 2 cups coconut cream + 1½ cups water (Total of 3½ cups of liquid) (For alternatives, have a look at “A little extra from me”)
- ½ teaspoon turmeric
- ¼ teaspoon cumin
- Pinch of cinnamon
- ½ teaspoon salt
- 5-10 medium size potatoes
- Preheat the oven to 355°F (180°C) . I recommend using turbo mode although upper and lower heat mode is also possible.
- Peel and cut the potatoes into medium size cubes.
- Pour olive oil in a wide pot and put the spices, turmeric, cumin and cinnamon. Fry the oil and spices a little and let their wonderful flavors unfold.
- Add the potato cubes to the spiced pot, add salt and mix everything together for a brief fry of the entire contents of the pot.
- Add the liquids to the pot – the coconut cream and the water and mix everything. Bring the pot to a boil and cover the pot with a lid that’s oven-safe.
- Transfer the pot to the oven and bake for between 60-90 minutes with the lid on. If your pot does not have a lid, you can wrap it with parchment paper and foil paper on top. (You can also cook on low heat for 60-70 minutes. It is important not to stir with a spoon, stir the pot only by shaking it from side to side. If you lack a little liquid, add it in moderation).
Take out of the oven, serve while it’s still hot and try not to faint out of joy 🙂
A little extra from me:
- The potatoes can be kept in the fridge in a sealed container for up to 3 days.
- I recommend choosing medium size yellow or red potatoes. Of course, you can also choose “Butter” potatoes.
- Eti’s potatoes will go perfectly with a dish of chicken in the oven in just a minute of work (click here to see the recipe) or next to fish balls with honey, lemon and mint (click here to see the recipe).
- Coconut cream and water can be substituted for sweet cream or dairy-free cream, so that there will be a total of 3½ cups of liquid.