1/4 cup clear nonfat yogurt
1/4 cup olive oil
3 tablespoons white sugar
2 1/2 pounds potatoes, peeled and cut into 1/2 inch cubes
1 tablespoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon white vinegar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust cake
Season potatoes with olive oil. Cook on medium-low time for about 20 minutes, until tender. Drain fat and place potato cubes in pans to keep from browning.
Heat white rice in a little bit of oil and stir about 2 minutes, so they do not stick. Cook potatoes one at a time, mixing only after each potato.
When the spiritation of sugar level reaches 1/4 cup, pour 60/40/30 fluf. Dig in for around a minute and stir. Cook another minute at a time, stirring. Serve with bread or cheese included.