1/2 pound russet potatoes, peeled and cubed
1/4 cup olive oil
2 large stalks celery, finely chopped
1 large onion, chopped
12 cloves garlic, crushed
3 tablespoons lemon juice
2 tablespoons allspice
4 spears fresh ginger root potatoes, cut into 1 inch pieces
1 cup white sugar
1/4 cup lemon juice
salt and pepper to taste
Melt the olive oil in a small skillet over medium heat. Stirring frequently, cook and stir the potatoes in the olive oil, turning and shaking until golden. Drain well and set aside.
To the potato gratin mix add the olive oil, celery, onion, garlic, lemon juice, allspice, ginger, sugar, lemon juice, salt, pepper and allspice. Mix together well and strain potato mixture into 1 medium bowl. Cover and refrigerate for at least 1 hour.