Vegetable Samosas

2 large potatoes, diced finely
1/2 Cup peas or beans
2 Tablespoons oil or ghee
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 medium onion cut into small dice
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons garam masala
Salt and Pepper to taste
2 - 3 sheets shortcrust pastry

Heat the oil in large fry pan. Add cumin and mustard seeds and fry until they splutter, about 2 minutes. Add the onions and cook until translucent. Add garlic, ginger paste and garam masala. Cook for about 3 minutes. Add potato and peas and about 1/2 Cup water. Cook gently over medium heat until the vegetables are cooked, about 12 minutes. Season to taste. Remove from heat and allow to cool.

Cut each sheet of pastry into 4. Place a Tablespoon on the filling in the middle of each pastry square. Fold over diagonally and seal edges by pressing together. Repeat for the rest of the mixture. Gently brush with ghee or melted butter.

Cook at 220 C for 15 - 18 minutes or until the pastry is golden.

Serve hot or cold as part of a meal, or as a snack.

Patates Fournou (Garlic Potatoes in the Oven)

Salt and freshly ground black pepper, to taste
Dried oregano
5 garlic cloves
Olive oil
4 large potatoes
3 lemons (juiced)
Dried thyme

Preheat oven to 180 C.

Wash, peel and cut the potatoes into pieces (pieces should be slightly larger than a mouthful).

Arrange the chopped potatoes in a large baking pan.

Pour olive oil over them and 3 tablespoons of oregano, salt, pepper, squashed garlic cloves and a pinch of dried thyme. Pour the lemon juice over the potatoes and mix well.

Bake the potatoes for 18 minutes or until cooked.

Stuffed Baked Potatoes

7 large potatoes, halved horizontally
2 Tablespoons butter, softened
1 Cup sour cream
1 Cup peas, cooked
1 can creamed corn
6 slices bacon, diced
1 ½ Cup grated cheese

Preheat the oven to 180°C.

Wash the potatoes well, then dry. Wrap each potato in foil, place on a baking tray and roast for 1 hour, or until cooked.

When cool enough to handle, scoop out the flesh and place in a bowl with the butter, cream, peas, corn, bacon and 1 Cup grated cheese.

Season with salt and pepper and mix together. Pile back into potatoes, top with remaining cheese and return to the oven for 20 minutes or until golden.

Potato Salad with Dill Dressing

1 kg chat potatoes, scrubbed
1 red onion, very finely diced
4 boiled eggs, crumbled
1 can corn kernels, drained
1 – 1 ½ C peas, cooked according to packet directions
200g carton light sour cream
¼ Cup Paul Newman’s Ranch Dressing (I don't usually recommend brands but there is no substitute for this one)
Dill, finely chopped

Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 15 minutes, or until tender. Drain.

Stand for 10 minutes. Cut each potato in half. Place into a bowl. Add onion, eggs, peas and corn.

Combine sour cream, dill, and salt and pepper. Drizzle sauce over potatoes. Season with salt and pepper. Toss gently to combine. Serve.

Potato Wedges with Rosemary

1kg potatoes
1 Tablespooon olive oil
Coarse salt and freshly ground black pepper
Rosemary, chopped, to taste
Crushed garlic, to taste

Preheat the oven to 200C. Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a baking tray. Transfer the potatoes to the oven and bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven.

Chilli Cream
300ml sour cream
1 teaspoon ground cumin
2 tablespoons chopped fresh parsley leaves
1 teaspoon sambal oelek

Combine all ingredients in bowl; mix well.

Double Potato Soup

Serves 6

1 Tablespoon butter
2 large potatoes, chopped
1 medium onion, sliced
1 bay leaf
1 ½ C water
½ large chicken stock cube, crumbled
¼ C cream
2 Tablespoons chopped fresh chives

Sweet Potato Soup
1 Tablespoon butter
1 large kumara (chopped
1 ¾ C water
½ large chicken cube, crumbled
2 T cream

Potato soup: Melt butter in medium saucepan, add potatoes, onion and bay leaf, cover and cook over medium heat for about two minutes or until onion is soft. Stir in water, stock cube and cream and bring to the boil, reduce heat and cover, simmer for about 10 minutes or until potatoes are soft. Remove bay leaf, blend or process mixture, in several batches until smooth. Stir in chives.

Sweet Potato Soup: Melt butter in medium saucepan, add kumara, cover and cook over medium heat for 5 minutes. Stir in water, stock cube and cream. Simmer for about 10 minutes or until kumara is soft. Blend or process mixture in several batches until smooth.

Place each soup in separate jugs, pour simultaneously into serving bowls. Pull skewer through the soup for a marbled effect.

Layered Potato Cake

Melted butter, to grease
6 (about 1kg) coliban potatoes, peeled, thinly sliced
3 Tablespoons , melted
1/3 cup shredded parmesan
1 teaspoon fresh thyme leaves
Salt & freshly ground black pepper
Mixed salad leaves, to serve

Preheat oven to 220°C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.

Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.

Patatas Bravas - Bravas Potatoes

5 - 6 medium potatoes
Salt to Taste
Oil, to shallow fry
1 can crushed tomatoes
1 1/2 teaspoons mustard
4 drops Tabasco Sauce
Toothpicks for Serving

Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks. Sprinkle with salt.

Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.

For the sauce: using a small frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and "saute" the tomato sauce for 3-5 minutes. Turn heat to low and add the mustard, stirring well. Finally, add the Tabasco and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.

Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.

Cauliflower and Potato Curry

5 Tablespoons oil
1 t cumin seeds
500g cauliflower florets
250 g potatoes, cooked and cut into 2 cm cubes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 fresh green chilli, finely chopped
Salt and freshly ground pepper to taste

Heat oil in a large frying pan. Add cumin seeds, cover pan and sizzle for 5 seconds, shaking pan once or twice. Remove the lid, add the cauliflower and cook until brown spots appear. Cover pan again, lower heat and cook until cauliflower is nearly done but still crisp. Add potatoes, cumin, coriander, turmeric, curry powder, green chilli and season to taste. Combine thoroughly. Cook very gently until potatoes are heated through. Serve hot.

Note: the photo is of the steaming hot curry :-)

Potatoes and Carrots (Aloo Gajjar)

2 Tablespoons ghee or 2 Tablespoons oil (see note)
1 teaspoon cumin seeds
2 medium potatoes, peeled and cut into 1" cubes
3 medium carrots, scraped and cubed
1 teaspoon chilli powder
1 teaspoon ground coriander
1/4 teaspoon turmeric powder
Salt to taste
Juice of half a lemon

Heat ghee or oil and add cumin seeds. When they begin to crackle, add potatoes. Fry 3 - 4 minutes then add the carrots. Stir the mixture and sprinkle with chilli, coriander, turmeric and salt. Stir fry the mixture for 1 - 2 minutes then cover and cook on low heat for 8 - 10 minutes. Sprinkle with a little water to help cook the carrots. Sprinkle with lemon juice before serving.

Note: Ghee is clarified butter - you can buy it in the supermarket - usually in the international section or with the oils.

Recipe from "Indian Cooking" by Lalita Ahmed