Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 9 ounces | Small potatoes, cut in quarters |
| 1 quart | Water |
| ¼ teaspoon | Each salt and ground coriander |
| ⅛ teaspoon | Each chili powder, ground ginger, and ground cardamom |
| 1 dash | Ground cumin |
| 1 dash | Ground nutmeg |
| 1 dash | Ground mace |
| 1 dash | Ground cloves |
| 1½ teaspoon | Vegetable oil |
| 1½ teaspoon | Margarine |
In 2-quart saucepan boil potatoes in water until tender (BUT NOT SOFT); drain and cool. Combine seasonings in small cup and set aside. In 8-inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add potatoes and saute, stirring occasionally, until lightly browned. Sprinkle with seasonings and continue sauteing until well browned, 10 to 15 minutes.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.