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.
1. Boil the potatoes (skin on) in a non-metallic pot until done, but still retaining some firmness.
2. While the potatoes are cooking, melt the butter in a small sauce pan.
3. 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.
4. Stir the curry powders into the onion and butter mixture.
5. Drain the potatoes and return to pot. Depending on the size of the potato, cut in half or quarters.
6. Pour onion, butter and curry mixture over the cut potatoes. Toss until potatoes are coated, without breaking up the potatoes.
7. Serve with a garnish of fresh parsley or cilantro.
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