Enjoy these mustard seed new potatoes as a side at a summer barbecue. Try with our menu for masala spatchcock chicken, and garlic and tahini spinach
Prep:5 mins
Serves 6
1½ kg new potatoes, halved1 tbsp mustard seeds1 tsp cumin seeds2 tsp ground turmeric1 tsp chilli flakes (or to taste)2 tbsp vegetable oil
STEP 1Combine the potatoes, mustard, cumin seeds, turmeric, 1 tsp each salt and black pepper, the chilli flakes and oil in a large bowl. Tip into a flameproof dish (cast iron works well) along with 100ml water, and cover tightly with foil.STEP 2Put the dish on the grill directly over the coals and cook for 30 mins, stirring after 15 mins. Remove the foil and use a fish slice to turn over the potatoes (they should be tender), scraping up any stuck spices. Move the dish to the indirect heat and cook for 15 mins to brown.
