Simple Spuds

Did you know that the word 'spud' was thought to have been an acronym for the Society for the Prevention of An Unwholesome Diet? I've come across just one person who didn't like potatoes but according to Wikipedia, such a group as the S.P.U.D. actually existed in Britain. The etymology of spud, though, is traced to a word used to represent a variety of digging tools. Read more about it here.

I don't cook potatoes often myself, but usually have some in stock so that I can rustle up a quick potato-something if I run out of ideas, if not run out of supplies. When I see packs of small potatoes and they pass my sniff-and-feel test (because they could be hiding smelly, rotten ones inside), I usually get one and bake them in the oven with some olive oil and chilli flakes or make a quick stir-fry.

The one I have for you today was sauteed with turmeric and chilli flakes in mustard oil.

Here's how it's made:

Small/baby potatoes, boiled and (optional) peeled: 1/2 pound or 500 gm, approx.
Mustard oil: 2-3 tsp
Mustard seed: 1 tsp
Cumin seed/Jeera: 1/2 tsp
Nigella seed/Kalonji: 1 tsp (but less, if you like)
Fenugreek seed/Methi: 1/4 tsp
Red chilli flakes: 1-2 tsp (or according to taste)
Turmeric: 1/2 tsp
Salt: To taste

Heat the mustard oil on medium flame.

Add the mustard seed and once it begins to pop, add the rest of the ingredients, (ending with the fenugreek) listed below it.

Now add the potatoes, salt and turmeric, and toss till they are well coated with the spices.

Remove from fire.

Removing one or two of the tempering ingredients will make for a more mellow taste. You can choose to use just the cumin or just the nigella too.

Here's one I made with a very exotic spice, and that reminds me I should make it again.


This one above was a stunner (if you like spicy food).

There are other potato recipes on my blog, but here's a vegetarian one that I've forgotten about - I must try it again.