Potato and leek fry

I love potatoes. It is probably one of the most versatile of all vegetables: It can be boiled, steamed, mashed, fried, baked, and roasted; it can be served hot or cold, cooked on its own or with other vegetables and meat dishes; it can be used in savoury dishes and in sweet; it can be served for breakfast, lunch or dinner and for snacks.... I can go on and on.This dish here can be served both as a main (serve with roti) or as a side dish. While it can be made with any variety of potato, I like to use kipflers.

Ingredients

• • 500g potatoes

  • 1 whole leek i.e. both the white and green parts

  • 1-2 tbsp oil

  • a generous pinch each of cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and nigella seeds

  • 1/2 tsp turmeric powder

  • 1/2 tsp dried chilli flakes, or to taste

  • Salt, to taste

  • a pinch of sugar

Method

• 1. Cut the potatoes into 1/2 centimetre slices. You can leave the skin on if you like.

  2. Finely slice the leek.

  3. Heat oil in a largish, non-stick frypan. Add the seeds. When they pop, add the leek, turmeric, chilli flakes, salt and sugar and fry, stirring periodically, until the leek softens.

  4. Add the potato slices and stir well. Cover the pan with a lid and on a very low heat for about 10 minutes or until the potatoes are cook. Stir gently once or twice during the cooking.

  5. Once potatoes are cooked, remove the lid and leave the pan on a moderate heat for another 5 to 10 minutes. Try not to stir the potatoes, but gently toss from time to time, until they start to caramelise. Remove from heat.