Shelley's spicy potatoes

    I started to experiment with potatoes to make them a bit more exciting, as I was getting fed up of eating them when I was on a tight budget! I now make them as a side when cooking Indian food, and I always get asked to bring them along to friends BBQs.


    West Midlands, England, UK
    1 person made this

    Ingredients
    Serves: 6 

    • 500g baby new potatoes
    • 2 large onions, finely sliced
    • 2 garlic cloves, finely sliced
    • 2 tablespoons olive oil
    • 1 generous teaspoon Madras curry powder
    • 1/2 teaspoon ground turmeric
    • 1/2 bird's eye chilli
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon salt

    Method
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Remove eyes from potatoes, chop into bite size pieces and par boil in salted water for about 15 minutes.
    2. Whilst the potatoes are boiling, finely slice the onion and garlic.
    3. Heat olive oil in a large, heavy bottomed pan, cook the onion until soft, then add garlic, Madras powder, turmeric, chilli and mustard seeds.
    4. Stir well, add the potatoes and stir to coat, then cook for 5 to 10 minutes until the potatoes are soft.
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