Instructions: Bring a large saucepan of water to a boil. Add potatoes and cook, covered, 15 to 20 minutes, until tender. Drain in a colander. In a large non-stick skillet, heat butter and saute garlic and onion until softened. Stir in curry powder. Add parsley, lime juice, salt and cayenne and mix; add potatoes and toss.

Cuisine by Betty Marks

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