Potatoes with Curry & Mustard
There are many Potato recipes with Mustard and Curry. Our simple Potatoes with Curry & Mustard has a very savory flavor. The combination of flavors go well with each other. The mustard and curry add a little exotic twist to a very traditional pan-fried potato dish. Unless you really don’t care for curry flavor, this might become a go-to version to add to your side-dish recipe list.
We suggest a Madras Curry Powder since it doesn’t have a very strong flavor. We created our blend to be very flavorful, yet not overly strong. You can use other curry blends if you like, depending on your taste.
¼ Cup Butter
6 Medium Potatoes, cooked and cut in quarters.
1 Green Pepper, Finely Diced
2 Medium Onions, Finely Diced
½ Teaspoon Madras Curry or Other Curry Powder
½ Teaspoon Dry Mustard Powder
Sea Salt and Freshly Ground Black Pepper to Taste
Cook potatoes initially by gently boiling until done. Simmer for about 15 minutes. Don’t over cook. They should still be slightly firm so they don’t fall apart when quartered and pan-fried below.
Melt butter in large skillet. Add the potatoes, green pepper and onions. Sprinkle with curry powder, mustard, salt and pepper. Toss gently or use spatula to mix well. Fry gently until potatoes are well browned. Be sure to turn frequently to evenly brown.