Spicy Potatoes

Spicy Potatoes

5 potatoes

5 tbs olive oil

1 tsp black mustard seeds

2 garlic cloves, finely chopped

1 tbs fresh ginger, finely chopped

1 tbs curry powder

1/2 tsp ground turmeric

4 spring onions ( green part ) finely sliced

1 red chilli  finely chopped

salt and pepper

Nuts & Bolts

1. Place the potato in a large saucepan and cover with cold water. Add a pinch of salt, bring to a simmer and cook for 20 minutes or until just tender.

2. Drain water and leave to cool for a few minutes,  place on a board and cut into bite-sized pieces. Set aside.

3. Using a  non-stick pan over medium high heat. Add 2 tbs oil and, when hot, sprinkle the mustard seeds into the pan and cook for a few seconds or until the seeds are just beginning to pop.

4. Add garlic, ginger, curry powder and turmeric, and cook, stirring constantly, for 30 seconds.

Add remaining oil and the chopped potato. Fry for 5 minutes, tossing, until golden and lightly crisp.

5. Scatter the spring onion, chilli and salt over the potato and cook, stirring, for a further 1 minute. Season to taste