… or what I’ll do as a Sunday morning short-cut, when I can’t be bothered finding the right spice jars for Nigella’s Potatoes with Whole Spices.
Same recipe – just differently vibrant. And as good under a couple of fried eggs!
Ingredients – for four servings
- About 1kg/2lbs potatoes
- 2 tbsp vegetable oil
- Zest of ½ a lime
- A finely chopped green or red chilli
- Bunch of fresh coriander leaves (or flat-leaved parsley)
- Peel the potatoes (if you must); slice and dice into 1cm cubes.
- Pop into a non-stick (by preference) wok/pan with the oil. Fry on a high heat briefly, then turn heat right down and cover pan with its lid. Turn occasionally.
- When potatoes are about half done (after about 10 minutes), add the lime zest, chilli, and chopped coriander/parsley stalks. Stir through to combine; replace the lid and continue cooking.
- Watch the potatoes don’t overcook and become too soft – when they are almost ready, remove the lid and raise the heat to remove any excess juices.
- Garnish with the chopped coriander (or parsley) leaves, pile on plates, and top with a perfectly fried, golden-yolked egg (or two) – perfectly hot pan for slightly crisp edges and gloriously soft and runny yolk.
Breakfast bliss #2.
Or forget the chilli – and serve with (in season) baked whole mackerel, sea bass, or similar.