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CURRIED POTATOES & VEGETABLES

September 29, 2010

2 large potatoes (or 5 baby potatoes) chopped into small cubes

Oil, butter or margarine to fry

1 teaspn curry powder (more to taste)

METHOD

Heat oil, butter or margarine in a frying pan.  It is hot enough when a potato cube dropped in the pan sizzles.  Put all the potato cubes in the frypan and fry turning often.  Add curry powder to the pan and keep frying potato until crisp, brown and cooked through.

Variations:  Paprika Potatoes, replace the curry powder with paprika.

Tumeric Potatoes, replace the curry powder with tumeric.

Garlic Potatoes, finely chop 2 garlic cloves, cook in the pan before adding the potatoes.  Add cracked black pepper to finish.

VEGETABLES

Serve with a side of lightly cooked green beans, peas or broccoli.

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