Crispy jersey royals with curry leaves
- Portion size: Serves 4 as a side
- Hands-on time 10 min, simmering time 18 min
- Difficulty: easy
Nutty jersey royal potatoes are enhanced with the fragrance of curry leaves, mustard seeds and turmeric in this simple side dish. It’s great served alongside fish, fried eggs or a curry (although we’ll happily eat it on its own).
Make the most of jersey royals’ short season with more delicious recipe ideas.
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Ingredients
- 500g jersey royals
- 2 tbsp ghee (or coconut oil to make it vegan)
- 1 tsp black mustard seeds
- Handful (about 30) curry leaves, fresh
- ¼ tsp ground turmeric
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Method
- Bring a pan of salted water to the boil then add the potatoes and simmer for 16-18 minutes or until tender to the point of a knife. Drain and rinse with cold water to cool a little. Set aside to steam dry for 5-6 minutes.
- Cut the potatoes into 1cm-thick discs. Heat the ghee or oil in a large frying pan over a medium-high heat, then add the mustard seeds and curry leaves. Once sizzling and popping, add the potatoes, then stir-fry for about 6 minutes until golden all over, adding the turmeric and seasoning with salt and plenty of black pepper at the end.
Nutrition
- 150kcals Calories
- 6.8g (4.1g saturated) Fat
- 2.3g Protein
- 19g (1.4g sugars) Carbs
- 2.3g Fibre
- 0.2g Salt
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