Stir-Fried Pota­toes with Turmeric and Mus­tard Seed

(serves 8)

3 lbs new or Char­lotte pota­toes
3 gen­er­ous splashes veg­etable oil (rape­seed is the new rage)
3 tbsps mus­tard seed
3 tbsps turmeric
juice of 1 lemon
salt and fresh-ground pep­per to taste

Steam the pota­toes in batches and set aside. When they have cooled, cut either in half or in quar­ters depend­ing on the size. You want bite-sized pieces. Set aside.

Plan to work in three batches. Heat a gen­er­ous splash of oil in your wok until very hot, and throw in 1 tbsp mus­tard seed. STAND BACK! Be sure to wear an apron as the oil can fly a bit as the seeds heat up. Grad­u­ally they will POP! It’s so much fun to watch and lis­ten. When you reckon the pop­ping is fin­ished, throw in 1 tbsp turmeric and a third of the steamed pota­toes. Stir reli­giously and pour in a third of the lemon juice. Salt and pep­per to taste and remove from wok. Do this all two more times and stir it all together in a large serv­ing bowl. Delicious!

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One Response to “Stir-Fried Pota­toes with Turmeric and Mus­tard Seed”

  1. Kristen in London » Blog Archive » cat in chim­neys Part Two:

    […] Stir-Fried Pota­toes with Turmeric and Mus­tard Seed 06/21 […]

    June 21st, 2010 at 10:32 am

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