Hot Chilli Mustard Potatoes


  • 1 tbs olive oil
  • 500g par cooked 1 cm potato cubes (boiled or micro waved)
  • 3 tbs TGS Co Hot Chilli Mustard
  • Coriander, finely chopped
  • Sour cream


  1. Lubricate hot wok with 1 dessert spoon olive oil.
  2. Add potato cubes and stir gently for about 4 minutes or until potatoes are seared over high heat.
  3. Add mustard and stir through the potato for another minute or until seeds start to spit.
  4. Just prior to removing from the wok, add coriander and combine.


  1. Serve as an entrée or an accompaniment to a spicy main course. Drizzle sour cream over.