Bombay Original Rooster Potatoes

METHOD

1. In a large, non-stick pan, heat the olive oil over a medium heat.

2. Once the oil is hot, add the mustard seed, chilli powder and turmeric powder and fry for 1 minute, stirring continuously.

3. Now add the boiled and quartered potatoes and fry for about 4 minutes ensuring they get covered on the spice and seed mixture. The potatoes will turn a yellow colour.

4. Turn the heat down to low, cover the pan and cook the potatoes for a further 5 minutes.

5. Serve immediately.

For some extra spice, try using Mums Masala Universal Base!

Potato Care

Here at Albert Bartlett we know our spuds and, more importantly, we know how you should care for them and keep them lasting longer! Click here to visit our dedicated Potato Care page to learn more about storing & caring for your potatoes.

What you will need