by Tricia Lye

Created on: March 04, 2011   Last Updated: December 22, 2011

If ever there is a food that can hold on its own, it would have to be the potato. Packed with nutrients, complex carbohydrates and soluble fiber, it is suitable to be even served as a dish on its own.  It can be cooked in a variety of ways, and its versatility makes it one of the most favorite food, from the Irish in northern Europe  to the Indians in South east Asia.

The potato skin is a convenient wrap that traps moisture in baking and preventing itself from drying out. Here's  a couple of easy recipes that will make a mean meal out of the humble potato.

Indonesian style jacket potato :

This Indonesian style jacket potato draws its inspiration from the Indonesian salad, Gado-Gado, where potato is one of the major ingredients.  This  light snack is the best kind of comfort food on  a cold winter day or when the pantry is running low.

Ingredients :

1 Russet potato

Peanut butter, 2 tablespoons

Chopped peanuts, 2 tablespoons

Coconut cream, 4 tablespoons

Curry powder, 2 tablespoons

Method :

To make the peanut curry sauce, heat a pan and fry the curry powder on medium heat.

When it is fragrant, add coconut cream, peanut butter and peanut. Whisk thoroughly.

Turn off the heat and set aside.

To prepare the potato, scrub clean a potato, leaving its skin intact. 

Pierce a couple of holes on the potato which allows the steam to vent.

Depending on the size of the potato, microwave covered on a glass dish, from 8  - 10 minutes.

Allow the potato to cool down for about ten minutes.

To serve immediately, use  a knife and  make a deep slit halfway  through the potato. Spoon over the curry peanut butter sauce and serve warm.

If the spud  is not served immediately, foil the cooked but uncut potato  to keep it warm. To serve, simply make a deep cut midway through the foil and potato.

Dry potato curry :

This dish only needs few ingredients -  potato,  tomato and a little curry powder. Though economical, it does not come at the expense of taste. For the more adventurous, toss in a pinch of cumin together with the curry powder for a taste of the Orient. If you are in a hurry, you may wish to microwave the potato for a couple of minutes to reduce the cooking time on the stove.

Ingredients :

1 wax potato

1 tablespoon of curry powder

1 tomato, cubed

Chopped parsley

Method :

For a creamy texture, peel the potato and cut it into cubes.

Heat a frying pan with 2 tablespoon of oil.

When the oil is hot, fry the curry

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