Part 44 (1/2)

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoon tomato paste

Freshly ground black pepper

Chopped fresh parsley or dried oregano (optional)

PREHEAT THE oven to 375F degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more than -inch thick.

In a large, deep baking pan or ca.s.serole dish (at least 10 17-inches or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground black pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use lid of ca.s.serole dish), place in the oven, and bake for 30 to 35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir the potatoes, place the cover back, and return the pan to the oven.

Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15 to 20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and/or more dried oregano before serving.

MASHED POTATOES WITH VARIATIONS.

SERVES 4-6.

TIME: 30 MINUTES.

A cla.s.sic recipe that will never let you down. We've included tasty variations that happily mix and match with practically any cuisine you feel like cooking up tonight.

SURE, use any potato you like, but different potatoes will yield different results. For light, fluffy mashed potatoes use a starchy, pebbly-skinned ”baking” variety such as Idaho. A dense, creamy mash can be obtained from waxy, thin skinned potatoes such as red or Yukon Gold (which make awesome b.u.t.teryhued mashed potatoes). Sometimes we peel our potatoes, sometimes we leave the skins on for the ever-so-hip variation of ”smashed” potatoes (mostly when using waxy potatoes).

2 pounds potatoes

2-3 tablespoons margarine

cup soy, rice or oat milk (for best results used unsweetened milk)

2 teaspoons salt ground white pepper or black pepper

FILL a large pot with water, leaving enough room for the potatoes. Add the salt to the water.

Wash your potatoes and peel them (or don't), cut them into 1-inch chunks, and add them to the water. Bring the whole thing to a boil, then reduce to simmer, until the potatoes are soft (15-20 minutes). Drain.

Put the drained potatoes back in the pot or in a bowl, add the margarine, and mash with a potato masher or heavy-duty spoon. Add the soy milk or potato-cooking water and mash till desired consistency. Taste and add a little more margarine or soy milk if desired. Salt and pepper to taste. Serve!

Variations: Add 2-3 tablespoons of the following along with the margarine: pesto, finely chopped chives, parsley, roasted garlic Whisk into the soymilk (before adding to potatoes): 1-2 teaspoon wasabi powder or curry powder Low fat mashed potatoes you ask? Reduce margarine to 1 tablespoon (or omit entirely), and replace half or all of the soymilk with warm, reserved potato-cooking liquid.

For really smooth, creamy mashed potatoes try using this old fas.h.i.+oned gadget, the potato ricer. Looks a little like a giant garlic press, the potato ricer (and your biceps) transforms chunks of cooked potatoes into a fluffy, creamy ma.s.s. Best for use with starchy potatoes. If you use one we recommend first pressing hot, cooked potatoes first, then adding in margarine and soymilk.

RUTABAGA PUREE.