4 tbsp vegetable oil

4 large floury roasting potatoes, peeled and quartered (King Edwards are good)

4 tbsp vegetable oil

¼ tsp mustard seeds

¼ tsp cumin seeds

¼ tsp crushed chilli flakes

¼ tsp crushed black pepper

Preheat the oven to 220C/425F/Gas 7.

In a saucepan, partially boil the potatoes for about 8 minutes until the outer edges are fluffy.

Drain and place the potatoes in a shallow roasting tin. Drizzle 2 tbsp of oil over the potatoes and cook in the oven for 40-50 minutes. Remove potatoes from the oven.

In a frying pan, heat the remaining oil and tip in the mustard and cumin seeds. Once they pop and crackle, add the chilli flakes, if using, and the black pepper. Then coat the potatoes with the spice mixture and serve immediately.