Light Meals
4 tbsps Border Fields Cold Pressed Rapeseed Oil
1/4 tsp mustard seeds
1/4 tsp chilli powder (or to taste)
1/4 tsp tumeric
350g/12oz potatoes, boiled and cubed
Salt to season
Heat the Border Fields Cold Pressed Rapeseed Oil in a pan over a medium heat. Once the oil is hot, add in the mustard seeds which should pop. Add in the other spices and salt and fry for another minute. Add the potatoes chunks and cook through until they are coated in the spice mixture and starting to go crispy. Cover the pan and cook for a further 5 minutes.
Serves 4
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