1 kg chat potatoes (or as many or few as you like)
1 tablespoon nigella seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon oil
Salt & pepper
parsley leaves to serve; roughly chopped
Wash the potatoes well because we are leaving the skin on. Chop in half and add to a pot of salted water and cook until tender. Drain and set aside.
While the potatoes are cooking, add the spices to a mortar and pestle and bash/grind until ground.
Add 1 tablespoons oil to a frying pan over high heat and add the potatoes. Give the pan a toss so the potatoes are evenly browned. Once golden add a tablespoon of the spice mixture and toss to coat. Season with salt and pepper, serve warm garnished with parsley.