Instructions: * Preheat oven to 350F. Thinly slice the scrubbed potatoes. Use a potato slice or two to spread the oil in a large paella pan. Arrange the potatoes in the pan in a spiral pattern, layering from the outside in. Cover. Salt and pepper, if using. Bake 15 to 18 minutes or until done, not browned.

Remove from oven.

* Meanwhile, heat a large saute pan until medium hot. Add the onions, orange and coriander. Heat then add the mirin, salt and pepper (if using).

Soften for 10-15 minutes.

Pull the potatoes from the oven. Scatter the onions on top of the potatoes. Cover and bake at 350F for 10 minutes. Serve as a side dish; PER Serve with chicken baked with lemon and garlic.

Other menu options: seafood, fresh water fish or brown rice nut burger pattie.

See recipe by Katy Sparks, Executive chef, Quiltys, 177 Prince Street,

NOTES : I watched Martha Stewart on Wednesday. Katy Sparks combine potatoes, mild onions, orange, coriander, butter, and truffle butter. My kind of combination - omitting the truffle - and adding a little tarragon. This was good.

This side dish is based on a combination of potatoes leeks and orange peel Katy Sparks demonstrated on a Martha Stewart Living, with Mango Sauce"

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