Not only do they taste good they are also good for you -- provided they are not covered in sour cream or butter.

PARSLEY AND POTATO SOUP 1 tsp olive oil small knob of butter 1 medium onion, finely chopped 2 garlic cloves, chopped 2 1 oz potato, peeled and diced 1 pint vegetable stock 1 pint skimmed milk 2 oz very fresh parsley, trimmed and chopped salt and black pepper HEAT the oil and butter in a heavy-based saucepan and saute' the onion and garlic for 5 minutes, or until soft and just turning golden.

Add the potato and stir. Sweat the contents of the pan over a low heat for 10 minutes. Add the stock and milk and bring to the boil. Reduce the heat and simmer until all the vegetables are soft (about 15 minutes).

Add the parsley and simmer for a further 5 minutes. Add some black pepper to taste.

Put the soup through a blender, then add salt to taste and serve.

*** LEMON AND GARLIC ROAST POTATOES 2 lb new potatoes, scrubbed 2 large garlic cloves, chopped juice of 1 lemon 1 Tbsp olive oil 1 Tbsp chopped thyme salt and black pepper thyme sprigs and strips of lemon peel to garnish (optional) PREHEAT the oven to 200 degrees C/400 degrees F/ gas 6.

Cut larger potatoes into fairly small chunks and toss with the rest of the ingredients.

Spread them out on a roasting pan and pour over any remaining juices. Roast for 45 minutes, turning and basting once or twice. Garnish with thyme sprigs and strips of lemon peel, if using.

Note: instead of adding the garlic chopped, try roasting some whole unpeeled garlic cloves with the potatoes to squeeze over them at the table.

*** RICH POTATO BAKE 1 Tbsp olive oil 2 red onions, thinly sliced lb 10 oz waxy potatoes, scrubbed and sliced 2 garlic cloves, finely chopped 1 red and 1 yellow pepper, deseeded and chopped 2 medium courgettes, sliced 1 jar Tomato Sauce 1 pint Vegetable Stock 1 tsp basil 8 oz thick low-fat natural yogurt 1 tsp cornflour 3 1 oz Mozzarella cheese, grated 2 oz reduced-fat Cheddar cheese, grated 2 oz wholemeal breadcrumbs salt and black pepper HEAT the oil in a large heavy-based frying pan and stir the onions over medium heat until soft. Add the potatoes, garlic, peppers and courgettes and stir for 5 minutes.

Add the tomato sauce and stock. Simmer, covered, for 1 hour or until the potatoes are tender. Taste and adjust the seasoning. Add the basil and a little extra stock if necessary.

Preheat the oven to 200 degrees C/400 degrees F/gas 6 or the grill to medium.

Transfer the mixture to 4 gratin dishes or 1 shallow baking dish. Beat together the yogurt and cornflour and mix in half the cheeses. Spread across the centre of the dish or dishes. Top with the remaining cheeses and breadcrumbs mixed together. Brown in the oven or under the grill for 5-10 minutes.

*** SOUFFLE POTATOES 2 large baking potatoes, scrubbed 1 Tbsp skimmed milk 1 egg, separated 1 oz low-fat spread 1 level Tbsp grated Parmesan cheese salt and black pepper PREHEAT the oven to 200 degrees C/400 degrees F/ gas 6.

Prick the potatoes and put metal skewers through the middle of both. Bake for 1 hour, until the insides are very tender.

Cool slightly, then cut in half. Scoop out the flesh carefully and mash it with the milk, egg yolk, low-fat spread, cheese and seasoning.

Whisk the egg white until stiff and fold this into the potato mixture.

Fill each potato skin with the mixture and return to the oven for 10 minutes, or until risen and lightly browned.

All recipes from: Slim and Healthy Vegetarian.