What’s not to love really, spicy, crunchy potatoes are always a winner!
Although I’ve included boiling the potatoes in the recipe, leftover spuds from the day before will work just as well and don’t peel them! The skins help to hold them together.
If you have any leftovers, and I doubt that you will, keep them for breakfast, reheat the potatoes and pop a fried egg on top, absolute heaven!
1kg baby potatoes
30g ghee, butter or oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon chilli flakes
1 teaspoon salt flakes
Bring a large pan of salted water up to the boil. Add the potatoes and boil until cooked, mine took 15 minutes.
Drain the potatoes and leave them to cool.
Once they are cool enough to handle, gently squeeze the potatoes until they break in two in rough uneven pieces.
In a large frying pan, heat the ghee or oil over a high heat. Add the mustard, cumin, chilli and salt.
As soon as the mustard starts popping, around 30 seconds, add the squashed potatoes and stir through.
Reduce the heat to medium and fry until the potatoes are coloured and crispy.