Sauteed potatoes with mustard seeds
Average rating:
Try something different with your spuds by frying thickly sliced potatoes with mustard seeds. There's hardly any effort involved and they go great with roast beef
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Prep time: 5 mins
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Cooking time: 15 mins
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Total time: 20 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Potatoes are a great source of vitamin B6, vitamin C, fibre and good carbohydrates that keep you fuller for longer. Keep the skin on for extra goodness!
- 600g large potatoes
- 4tbsp olive oil
- 1 small onion, finely chopped
- 2 small cloves garlic, crushed
- 4tsp brown mustard seeds
- Flaked salt
Method
- If preferred the potatoes can be finely peeled or the skins can be removed once cooked. Boil the potatoes for 10-12 mins until just tender then drain and slice thickly.
- Meanwhile heat 1tbsp of the olive oil in a small frying pan and cook the onion over a moderate heat until softened and golden.
- Increase the heat slightly and add the garlic and mustard seeds, cook for 1-2 mins, stirring. The mustard seeds will pop during cooking. Remove from the heat and set aside.
- Heat the rest of the olive oil in a very large frying pan. Add the potato slices in a single layer. If the pan is not large enough cook in two batches, keeping the first batch hot in the oven.
- Fry the potato slices over a moderately hot temperature for 5-7 mins turning them until crisp and golden on each side. Lift the sauteed potatoes into a warm bowl, lined with kitchen paper to drain them. Remove the paper, add the onion mixture and toss together. Crush some flaked salt over and serve.
By Rooster potatoes
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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