Yield: 2 servings
|9 ounces||Small potatoes, cut in quarters|
|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|
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.