Here's a fried tater with some real taste!

3 tablespoons sunflower oil
1 teaspoon mustard seeds
1 pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
1 knob fresh ginger, peeled and grated
6 potatoes, peeled, parboiled and cut into cubes
4 knobs butter
4 tomatoes, cores removed and flesh diced
1 handful fresh coriander, roughly chopped



Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10-15 minutes, then stir in the tomatoes and the coriander.

OVEN ROASTED POTATOES
SERVES 4

4 lg. potatoes, wedged

Drizzle with olive oil. Sprinkle with garlic, Italian seasoning, salt and pepper. Roast on greased sheet at 450* F. 30 minutes or until tender and golden brown.

OLIVE, GARLIC AND PARMESAN POTATOES
SERVES 5

4 med. baking potatoes, peeled, quartered
3 med. cloves garlic
2 T. olive oil
1/3 c. Parmesan
¼ c. kalamata olives, chopped
½ t. salt
½ t. pepper
Parsley

Boil potatoes and garlic until tender. Reserve 2/3 c. potato water. Return drained potatoes to pot. Mash, adding reserved water and oil. Stir in remaining ingredients.

ALFREDO-TOPPED BAKED POTATOES

Bake potatoes; cut a deep "X" in each. Top with fried mushrooms, scallions, frozen peas and red peppers or roasted red peppers, Alfredo sauce.

ITALIAN POTATOES

14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 c. chopped fresh parsley leaves
1/2 c. chopped green onions
3 large cloves garlic, thinly sliced
1 heaping t. salt
1/2 t. dry mustard
1 scant T. sugar
1 T. Worcestershire sauce
1 c. olive oil
1/2 c. tarragon vinegar

Place potatoes in large pot and cover with water. Bring to boil, generously salt the water, and boil until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing remaining ingredients in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.