9 oz Small potatoes, cut in

-quarters 1 qt Water

1/4 ts Each salt and ground

-coriander 1/8 ts Each chili powder, ground

-ginger, and ground cardamom 1 ds Ground cumin

1 ds Ground nutmeg

1 ds Ground mace

1 ds Ground cloves

1 1/2 ts Vegetable oil

1 1/2 ts Margarine

In 2-quart saucepan boil potatoes in water until tender (BUT NOT SOFT); drain and cool. Combine seasonings in small cup and set aside. In 8-inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add potatoes and saute, stirring occasionally, until lightly browned. Sprinkle with seasonings and continue sauteing until well browned, 10 to 15 minutes. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.