By Jess Findlay
This recipe for Indian potatoes transports the usual more subtle flavours of a potato salad to a whole new spicy level. Although usually eaten cold, these Indian potatoes work well served either piping hot or at room temperature too. We’ve steered clear of the mayonnaise bottle here, but if you’re going to serve this having pulled it out the fridge, we’d definitely recommend adding a few tablespoons of good old full fat mayo and some lovely Dijon mustard to make it a little more punchy. The creaminess of a potato salad ordinarily needs some lemony zing to balance it out - luckily that’s covered that in this recipe with a load of freshly toasted spices – tick! Do make sure your potatoes are the best quality you can find, and cut out any sprouts you see. One of the very many things to love is the absolute versatility – our Indian potatoes can literally be use to accompany any meal: a superb lunch or as an accompaniment to supper, we’d even go as far as saying leftovers could be roasted up in the oven as spicy hash browns for breakfast. This vibrant potato dish is spiced with turmeric, cumin and mustard seeds and works so well when served with a cooling raita or yoghurt. This potato salad is delicious on its own, or can also be served with turmeric chicken to make it a more substantial meal.
HOW TO MAKE INDIAN POTATOES
- Boil potatoes for 10-12 mins, until tender. Meanwhile, toast the spices in a large frying pan, then add 2tbsp olive oil and fry the onions and garlic for 5 mins until just softened.
- Drain the potatoes, add to the frying pan with remaining oil and fry until coated in the spice mixture. Transfer to a dish and scatter with spring onions and coriander to serve.
- 1kg new potatoes, peeled and cut into wedges
- 2tsp turmeric
- 2tsp cumin seed
- 2tsp mustard seeds
- 3tbsp olive oil
- 2 red onions, sliced
- 2 garlic cloves, crushed
- 1 bunch spring onions
- 1 bunch coriander
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