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Potatoes are amazingly versatile. You can bake them, fry them, saute them, cream them, just about anything other then eating them raw (eating raw potatoes is generally not likely to cause you any serious harm, but you will be consuming an unpleasant amount of toxins, in particular solanine). They work well in just about any kind of sauce you can imagine as well, including pesto, tomato, cream and curry. I like to throw them in my stews to give them some real substance! Potatoes come in an astonishing variety of flavors, sizes and colors, too. My favorite are the purple potatoes. They are much more flavorful then most varieties, and add a beautiful splash of color to most dishes.
Creamy Curried Potatoes
4 Red Potatoes
2 Carrots
1/4 Yellow Onion
1 Clove Garlic
1/2C Coconut Milk
1/3C Water
Salt
Turmeric
Paprika
Chili Powder
I chopped up and sauteed the potatoes, carrots, onion and garlic along with the rest of the ingredients (covered, so the potatoes and carrots would cook all the way through) for about twenty minutes while the rice was soaking. Then once the rice was ready I threw everything together and enjoyed eating it thoroughly!
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