This Friday Danny made a dinner of baked tofu served with apple chutney in homemade pitas, and this beautiful potato dish. Once again, he's turned to the Women's Day Encyclopedia of Cookery for inspiration.
Just look at that mid-sixties photography.
You Will Need:
1 minced small onion
4 tablespoons butter
3 cups cooked, cold diced potatoes
1/2 teaspoons curry powder
1 1/2 teaspoons lemon juice
1/2 cup chicken stock (or vegetable)
Cook the onion in the butter over medium heat 5 minutes. Add potatoes and cook until most of the butter has been absorbed. Add the curry powder, lemon juice, and stock. Cook until it is all absorbed and bottom of pan is dry. Serve hot.
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