Traditionally, this dish is prepared with wild mint frequently used in Algerian cooking but I use fresh mint from my garden; the taste is different but still delicious. Use baby potatoes with soft skin so you donâ€™t have to peel them.
This is a simple, yet incredibly delicious Ethiopian dish. Onions, carrots, cabbage and potatoes are sauteed with cumin and turmeric. It's the perfect side dish to any meal.
This is a quick version of the Chtitha Batata, the famous Algerian potato stew with a spicy red sauce. Small potatoes with soft skin are used so no peeling is required. Harissa replaces fresh chilli pepper so there is no need to remove the seeds. All in all, it's a very quick dish to prepare.
This dry curry is a vegetarian delight. Potatoes combine with green pepper and an array of aromatic Indian spices. Serves four as a side or two as a vegan main with roti or naan.
In this simple vegetarian soup, cubes of fried potato are simmered in a stock with paprika, chopped red peppers and chillies. For best results, keep the seeds in the chillies while you slice them - they give this red soup a little heat.
This North Indian dish is often served at Diwali and makes the perfect dinner party dish.