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This is a variation of a Robert Carrier cookbook recipe I picked up while living in London, England. This recipe has since become a favorite both for family and with guests. Potatoes with a difference.
Boil the potatoes (skin on) in a non-metallic pot until done, but still retaining some firmness.
While the potatoes are cooking, melt the butter in a small sauce pan.
Medium chop spring onions, and briefly saute in melted butter. Saute whites of onions first and then add green tops, so the tops do not overcook. Onions are done when still firm.
Stir the curry powders into the onion and butter mixture.
Drain the potatoes and return to pot. Depending on the size of the potato, cut in half or quarters.
Pour onion, butter and curry mixture over the cut potatoes. Toss until potatoes are coated, without breaking up the potatoes.
Serve with a garnish of fresh parsley or cilantro.
You can experiment with mixtures or your preferred curry powder(s). For example, I would serve a hotter "more curried" version for the guys coming over to play cards. A milder version would be served to guests.
When making your sauce, you can add more butter to ensure the sauce has enough liquid to coat the potatoes. The curry powder will tend to absorb the butter.
Should spring onions be unavailable, you can use sweet white onions.
This dish is great with broiled or outdoor grilled meats. You can keep the potatoes warm in the oven until grilling is done. Leftovers are just as good the second night, if you want to make some extra.
This recipe was provided by Calvin R. Parks from Dekalb.