Potatoes baked two ways

Recipe : Potatoes with coconut milk

1 bag (about 2 lbs) of small baby potatoes or medium pots cut into small chunks

1/2 can coconut milk, shaken well first

1/2 lemon, thinly sliced

4 cloves garlic, peeled and left whole

1 tsp chili powder

Extras that I wish I had used:

1 - 2 tbsp fish sauce

1/2 inch piece of ginger, peeled and finely chopped

2 - 4 kaffir lime leaves, shredded

Preheat the oven to 425oF.

Place the potatoes in a baking tray large enough for a single layer and pour the coconut milk on top.

Add the other ingredients with the extras if you wish and stir well.

Bake for about 45 minutes until the potatoes are soft and the dish is very fragrant

Recipe : Potatoes with lemon, garlic and oregano

1 bag potatoes as above

2 tbsp extra virgin olive oil

Juice of one lemon plus 1/2 lemon, thinly sliced

4 cloves garlic, peeled but left whole

2 tsp dried oregano

4 bay leaves

1 tsp salt and freshly ground black pepper

Follow the instructions above for oven temp and placing potatoes in baking tray.

Mix the oil and lemon together in a small bowl until amalgamated and pour over the potatoes.

Nestle the garlic cloves and bay leaves amongst the potatoes, sprinkle over the oregano and season well.

Bake for about 45 minutes or until the potatoes are soft.