Friday, April 3, 2009

Potato & Sweet Potato Vegetables

Slow cooked potatoes and sweet potatoes:
Contributed by Nandita Shah
Cut the potatoes and sweet potatoes without peeling into small cubes about 1 cm square or a little more. Put a tiny bit of olive oil in a thick bottomed pan and put the potatoes and sweet potatoes to cook. Cover and put on a slow flame. Open and stir occasionally. When the vegetables are almost done, add salt and rosemarine (dry or fresh) and stir once again. Allow it to cook for a few more minutes and serve. Drizzle with olive oil just before serving if desired.

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