Mustard Seed Sermon Potatoes

On August 23, Pastor Śānti Matthews preached on the three versions of Jesus' mustard seed parables (view here) and gave each person attending worship a small bag of mustard seeds and this recipe. As you eat, notice the depth of flavor that the mustard seeds bring to the recipe.The photo was taken by Jane when she prepared the recipe the next night.  Her only modification was to use the full 1/4 cup of olive oil because she used 3 baked russet potatoes, not red or new potatoes which are naturally more moist.  Jane was able to heat the potatoes an additional 5 minutes while waiting for other portions of the meal to finish cooking; the heating doesn't seem finicky as long as one stirs occasionally.

1 1/2 pounds red or new potatoes boiled - just done

1/4 cup olive oil (Śānti says 2-3T may be enough)

1/2 teaspoon whole cumin seeds

1/2 teaspoon whole brown mustard seeds

1 teaspoon peeled and grated fresh ginger

1/2 teaspoon salt

1/8 teaspoon crushed red pepper flakes, or more

freshly ground black pepper

Cut the cooked and cooled potatoes into 1/2" cubes.

Pour the oil into a frying pan and set over medium-high heat.

When hot, put in the cumin and mustard seeds.

As soon as the mustard seeds begin to pop, put in the ginger.

Stir and add the potatoes.

Sprinkle the salt, red pepper, and black pepper over the top.

Cook, stirring occasionally for 4-5 minutes.  The potatoes should get lightly browned.

Enjoy!