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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 8 |
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Directions: Cook potatoes in boiling water until tender throughout when pierced (about
20 minutes). Drain and let cool briefly; then coarsely chop.
Melt 1/2 cup of the butter in a wide frying pan over high heat. Add
potatoes and cook, stirring often, for about 5 minutes; add more butter if
needed to prevent sticking. Sprinkle curry powder and mustard seeds over
potatoes and stir until blended. Continue to cook, stirring often, until
potatoes are lightly browned. Stir in onions and cook, stirring, until
onions are warm. Season to taste with salt.
| Ingredients:
3 Pound(s) Small Potatoes, scrubbed
1/2 Cup(s) Butter or Margarine
2 Teaspoon(s) Curry Powder
2 Teaspoon(s) Mustard Seeds
2 Cup(s) Sliced Green Onions |
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