Stir-Fried Pota­toes with Turmer­ic and Mus­tard Seed

(serves 8)

3 lbs new or Char­lotte potatoes
3 gen­er­ous splash­es veg­etable oil (rape­seed is the new rage)
3 tbsps mus­tard seed
3 tbsps turmeric
juice of 1 lemon
salt and fresh-ground pep­per to taste

Steam the pota­toes in batch­es and set aside. When they have cooled, cut either in half or in quar­ters depend­ing on the size. You want bite-sized pieces. Set aside.

Plan to work in three batch­es. Heat a gen­er­ous splash of oil in your wok until very hot, and throw in 1 tbsp mus­tard seed. STAND BACK! Be sure to wear an apron as the oil can fly a bit as the seeds heat up. Grad­u­al­ly they will POP! It’s so much fun to watch and lis­ten. When you reck­on the pop­ping is fin­ished, throw in 1 tbsp turmer­ic and a third of the steamed pota­toes. Stir reli­gious­ly and pour in a third of the lemon juice. Salt and pep­per to taste and remove from wok. Do this all two more times and stir it all togeth­er in a large serv­ing bowl. Delicious!