Ingredients
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875g Sebago Potatoesor any suitable potato for frying
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3 tablespoon Vegetable Oil
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1 teaspoon Mustard Powder
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2/3 teaspoon Ground Cumin
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2 teaspoon Ground Coriander
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1 Fresh Green chilli Green Chilideseeded or finely chopped (optional)
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1/2 teaspoon Mild Chili Powder
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1/8 teaspoon Salt
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1/8 teaspoon Black Pepper
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Fresh Coriander leaves, to garnish
Directions
Beautifully spiced potato as a great side dish.
- Peel and cut the potatoes into small pieces. Heat the vegetable oil in a large frying pan over medium heat.
- Add the potatoes to the pan. Sprinkle with the mustard and cumin and stir. Cook, stirring occasionally, until the potatoes are lightly browned and almost cooked through, about 20 minutes.
- Add the ground coriander, chili powder and whole chili, if desired, to the potatoes. Season with the salt and pepper. Stir and cook 5 minutes longer. Drain off any excess oil, then divide the potatoes among 4 plates. Garnish with the fresh coriander leaves. Serve.
