1. Put the potatoes and 2 tbsp water in a microwave-proof bowl. 2. Cover with cling film and pierce 3 or 4 times. 3. Microwave on high for 8 minutes. 4. To make the mayonnaise, in a medium bowl whisk the egg yolks with the sugar, chilli flakes, mustard and vinegar. 5. Season with salt and pepper. 6. Gradually whisk in the oil until you have a thick consistency. 7. Chill until required. 8. In a medium frying pan dry-fry the cumin seeds to release the natural oil and flavour. 9. Stir in the potatoes and fry until cooked through and golden. 10. Season with salt and pepper. 11. Serve with the chilli mayonnaise. ---------------------------------------------------------------------------
Nutrition
Ingredients
