Jersey Mid Royals Infused in Cumin

A simple, easy and effective little side dish for dinner or Sunday lunch if you fancy. But you'd better be quick as these creamy sweet little potatoes are probably only going to last for another 3 to 4 weeks.

1kg jersey mid royal potatoes
3 tablespoons cumin seeds
6 cloves garlic
1 green chilli
1 celery stick
1 tablespoon hot mustard
1 bunch coriander
2 tablespoon sea salt
1 tablespoon brandy
100ml vegetable oil
100ml extra virgin olive oil

METHOD:
Wash potatoes and put in a large pot and fill with cold water and 1 tablespoon of salt, place over high heat and bring to a light boil. Once water is boiling cook potatoes for around 10 minutes till just tender, drain and cool under cold running water.
Place a small fry pan over medium heat and toast cumin seeds (make sure they don't burn as this will make the seeds bitter), put cumin seeds in pestle and mortar and roughly crush into a powder.
Cut the roots off coriander and place in food processor with peeled garlic, chilli, celery, mustard, remaining salt, brandy, ground cumin, both oils and blend together for 2 minutes. Place a large heavy based pot over medium high heat and add the cumin paste, once the oil start's to bubble add potatoes. Cook jerseys till the skin starts to brown and remove from heat, eat either warm or cold and garnished with fresh coriander leaves.