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Summer of Spice Cooking Class Back to Recipes
Vindaloo Fingerling Potatoes
The vindaloo is an Indian Spice paste that was inspired by the Portuguese.

Serves 6
  • 18 medium fingerling potatoes
  • ¼ cup Olive oil
  • 1 Small Sweet onion, diced
  • 2 each Garlic cloves, pressed
  • ¼ cup Red wine vinegar
  • 2 teaspoons Minced ginger
  • 1 tablespoon Garam Masala
  • 1/2 teaspoon Salt, or to taste
  • 1/8 teaspoon Crushed red pepper flakes to taste
  • 2 Tablespoons honey
  • 3-4 Springs Fresh cilantro
To Prepare the Potatoes:
Cut the unpeeled potatoes in half. Bring a large pot of salted water to a boil and add the potatoes. Cook until barely tender, about 5 minutes. Drain well.

To Finish:
Using a heavy bottomed pan warn the olive oil. Add the onions and slowly cook, after 5 minutes add in the garlic and continue to cook until carmelized, about 5 more minutes. Meanwhile in a small bowl, whisk together the vinegar, ginger, garam masala, salt, red pepper flakes and honey. Pour the sauce over the potatoes. Add the potato mixture to the onions and slowly cook together until the skins are golden brown and wrinkly. Serve hot or at room temperature garnished with cilantro.

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