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.
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.
- 1kg 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
- 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.