4 red potatoes
2 tablespoons oil
salt and pepper to taste
1/2 cup dry rub all-purpose flour
2 tablespoons oil
1 1/2 teaspoons salt
1 small onion, thinly sliced
salt to taste
6 pink celery sprigs, fine crushed
salt and black pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Pround the left side of potatoes and pulse until they are whole. Pour oil into the potato mash and season with salt and pepper. Fill the mashed potatoes with the crushed celery.
Season the core end of potatoes with salt and pepper. Arrange in a baking dish, deep-fried and baked 30 minutes, extending the baking time if necessary.
Place potatoes and their liquid in a shallow pot. Simmer over low heat until tender, at least 5 minutes. Meanwhile, melt butter or margarine in slow cooker over medium heat. In a bowl, mix together flour, oil, salt and onion. Add celery and potatoes, raising heat to high and simmer 30 minutes, turning potatoes occasionally until all is coated. Bring to a boil and cook 6 minutes, stirring continually. Reduce heat to low and simmer until potatoes and their liquid are tender, about 5 more minutes.
To Gravy: Stir together 2/3 cup cooked potatoes with vegetable stock and curry powder.