Eating In... Sautéed potatoes with mustard seeds Recipe

Sautéed potatoes with mustard seeds

Potato season is going strong and with the festivities of Christmas fast approaching now is the ideal time to practice creating a variety of dishes with the nation's favourite vegetable. Whether you prefer your spuds roasted, mashed or boiled, there are plenty of ways to jazz up a potato dish. To help get you started olive oil specialist Filippo Berio has devised a gorgeous recipe which combines sautéed potatoes with mustard seeds and garlic.

Serves 4
Preparation time: 5 minutes
Cooking time: 20 minutes

Ingredients

600g (1 lb 6oz) large new potatoes
4 tbsp Filippo Berio Olive Oil
1 small onion, finely chopped
2 small cloves garlic, crushed
4 tsp 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 minutes until just tender.

Meanwhile heat 1 tablespoon of the 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 minutes, stirring, the mustard seeds will pop during cooking. Remove from the heat and set aside.

Drain the potatoes and slice thickly.

Heat the rest of the 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 minutes turning them until crisp and golden on each side. Lift the sautéed 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.