When Claire and I were young we used to make these potatoes after the pub. Many a young man loved us for our spuds and we were often paid in pints.
Now I often eat them in Hare Krishna Higher Taste with my friends Kat. Together we have learnt to pile our food perfectly. These spuds are very similar to the ones we put on top of our rice.
I have been making them for over 20 years so please excuse the vagueness and alter to your tastes. They originate from a Madhur Jefferies recipe which also had cauliflower.
Preheat oven to 180 (if using)
4-5 Good roasting potatoes, scrubbed and cut into 2cm chunks- parboil until just soft
1 tblsp Canola oil
2 teaspoons Cumin seed
2 teaspoons mustard seeds
2 teaspoons of each of these-
Salt & Pepper to taste
Heat oil in a wok
Put cumin seed and mustard seeds in oil, when they start popping add potatoes and stir
Add rest of ground spices and salt and Pepper (to your taste)
Cook for around 10 mins, stirring regularly.
Here you can either carry on cooking in the pan or put into a roasting pan and bake for 30-40 minutes.