Curried Potatoes

Curried Potatoes

Ingredients:

Peel and cube 2-3 large firm potatoes into bite size pieces.
Madras curry powder
Minced garlic (fresh preferred by dry OK)
Sunflower or olive oil

Heat a heavy pan on high, add oil just to coat the base of the pan. When hot, add the potatoes and toss evenly in the oil and cook until a fork just pierces the surface...mixing occasionally to prevent burning.

Add about 2 tablespoons of curry power, 1-2 teaspoon of garlic (to taste). Toss well to be sure all the potatoes are coated.

Continue mixing to prevent burning, but if you like crispy edges, let sit longer before stirring.

If you want a stronger curry taste, add more curry powder and garlic.

If you like hotter curry, use a hot madras powder.

Serve warm.

Savory Potatoes and Squash

Savory Potatoes and Squash

Ingredients:

2 large firm potatoes (about 2 cups), cubed (skin on, optional)
1 small butternut squash, peeled/seeded/cubed (about 2 cups)
1 large onion, peeled and cubed
2 large garlic cloves, peeled and roughly chopped
1 tablespoon chopped thyme (fresh preferred but dry OK)
1 gelatin stock pot, chicken or vegetable
½ cup of hot water
Oil to cook, sunflower or olive

Method:

Preheat a heavy pan on high. Add oil to coat the base of the pan. When hot, add the potatoes and squash and toss together to coat evenly in the oil.

When you can just pierce the veg with a fork, add the onions and toss evenly.

Add the garlic and thyme and toss evenly.

Dilute the stock pot or cub in the hot water, then pour over the vegetables. Mix well, then cover the pan, turn the heat to low and cook until the potatoes and squash are cooked and most of the water has cooked away.

Serve warm.

Served here with a Spanish style fried egg.