Crispy jersey royals with curry leaves

Method

1. 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.
2. 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.