This recipe works well with new or old potatoes. I have experimented using different mustards and while French or German work great I find Dijon has just the right combination of spiciness without being too sharpe. Most vinegars work well too.
oil for deep frying
900g potatoes, peeled
2 teapoons Dijon mustard
¼ – ½ teaspoon cayenne pepper
¼ – ½ teaspoon chilli powder
¾ teaspoon salt
pinch black pepper
2 teaspoons malt vinegar
Cut the potatoes into largish chunks and par-boil them in salted water. Drain well.
Heat the oil and deep fry in the potatoes in batches until golden and crisp. Remove from oil and drain well and set aside.
In a large frying pan melt the butter over a medium heat. Stir in the mustard, spices, seasoning and vinegar.
Add the potatoes and stir to coat in the mustard mixture. Cook for 5 mins shaking the pan frequently to prevent the potatoes burning. Once the potatoes are heated through serve immediately.