I prepared this recipe a bit randomly, and it turns out it was a success. These potatoes will pair wonderfully with grilled meat, a barbecue, or even fish.
Wash the potatoes and cut them into quarters (leave the skin on).
In a pan, heat 2 to 3 tablespoons of olive oil. Sauté the potatoes over medium-high heat until they are golden brown. Set aside.
To finish, in the same pan, pour in 1 tablespoon of oil and cook the onion and garlic for 2 to 3 minutes. Add the mustard seeds, the already cooked potatoes, the chopped parsley, and the curry mustard. Mix and let cook for a few minutes before serving.
0 servings
2
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