Jono & Jules do food & wine

We loved these Indian spiced potatoes and they were great for bulking out some leftover saag paneer that definitely would not have satisfied our hungry bellies.

Spicy Potatoes – serves 4

• 800g potatoes, peeled and cut into small chunks
• 2 tbsp olive oil
• 1 tsp mustard seeds
• 1 tsp turmeric
• 2 tsp garam masala
• 140g frozen peas

Cover the potatoes in cold salted water and bring to the boil. Simmer for 5 mins or until just tender, then drain and allow to steam dry for a few mins.

Heat the oil in a frying pan and fry the spices for a minute until fragrant. Throw in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until golden, then add peas, mix well and cook for another 3-4 minutes. Season well before serving.

(Original recipe from BBC Good Food)