• 1 kilo potatoes
• 1 tbsp olive oil
• 2 red onions
• 3 garlic bulbets
• 1/4 cup chopped fresh mint

Cook the potatoes till half-ready. Dry it.

Fry onion and garlic on olive oil. separately fry all over the potatoes for 15-20 minutes. Then add garlic and onion to it. Mix well. Take it off the heat and add mint.

Serve hot.

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Ingredients:

• mashed potatoes
• mushrooms
• 3 tbsp flour
• 2 onions
• 1 egg (or its vegan equivalent)
• vegetable oil

Fry mushrooms with onion and let them cool. To mashed potatoes add the flour and egg, and mix well. ‘Pastry’ has to be sticky. Divide it into balls, put some mushrooms inside of each one, and pinch together the edges. Thus you get pasties. Before serving fry them from both sides.

Serve hot or cold – as you wish.

Just mashed potatoes with fried mushrooms would not be so tasty, right?

• 250 gm potato
• 4 tsp. groundnut
• 250 gm cauliflower
• 3 tsp. coconut powder
• 1 cup peas (shelled)
• 1 tsp. salt
• 2 carrots
• 1 tsp. black pepper powder
• 2 tsp. maida
• 2 tsp. tomato sauce
• 1 tsp. butter (salted)
• 2 green chilly
• 1 cup milk
• 1 tsp. ginger (grated/paste)

Boil potatoes in salt water. Finely chop the cauliflower and carrots and steam it along with the peas. Finely chop the boiled potatoes. Heat butter in a kadahi and fry maida. Add milk. When it gets thicker add all vegetables, salt, black pepper, tomato sauce, ginger and green chillies. Transfer to a bowl and mix well. Sprinkle some chopped groundnut and coconut powder on top. Bake it in oven till groundnuts and coconut powder get golden brown. Serve hot.

Via

• 1/8 cup olive oil
• 1/4 cup rice vinegar
• 2 tbsp minced shallots
• 1 tsp Dijon mustard
• 2 tsp fresh parsley, chopped
• 2 tsp fresh basil, chopped
• 2 tsp fresh marjoram, chopped
• 8 oz fresh green beans, trimmed
• 8 oz fresh wax beans, trimmed
• 2 lbs Yukon Gold potatoes, cut into 1/2 inch chunks
• 1/2 cup red onion, chopped
• 1/2 cup green olives, halved
• 1/2 cup black olives, halved
• 1/4 cup capers, drained
• salt and freshly ground black pepper to taste

Create a dressing by mixing the olive oil, vinegar, mustard, and shallots in a glass bowl. Then whisk in 1 teaspoon each of parsley, basil and marjoram. Whisk in salt and pepper.

Steam the beans until they are crisp-tender. Steam the potatoes for about 12 minutes or until they are tender. Heat the dressing in a microwave for about 30 seconds.

Transfer the potatoes to a large bowl and sprinkle with a little rice vinegar. Pour half of the dressing over the potatoes and toss to coat them. Mound the potatoes in the center of a platter.

Toss the beans and remaining dressing in the same bowl. Arrange the bean mixture around the potatoes. Sprinkle the top with onion, black and green olives, capers and the remaining herbs.

Serve warm or at room temperature.

Via

Ingredients:

• 250 gms small potatoes
• 1 tbsp black pepper powder
• 1 bunch of coriander leaves
• salt
• 4 tbsp of oil

Boil the potatoes and peel them. Heat oil in a pan and add potatoes to it. Fry the potatoes till they turn into golden brown.

Once they turn into brown, add pepper powder, salt and finely chopped coriander to it. Don’t turn the gas off until all the oil is absorbed.

Via