Peel and chop the potatoes, I usually chop in half if they are small or wedges if the potatoes are large. Boil the potatoes in veg stock (you can use water if you prefer) until cooked through and al dente. Drain and allow to cool a little until the outside of the potatoes are dry.

Add a splash of oil to a pan (I use a mini wok) to a fairly high heat. Gently place the potatoes. Allow the outsides to crisp a little before turning. When the outsides are crispy add the coriander and/or mustard seeds until they pop. Add the garlic, it can crisp but be careful not to pure. Add the turmeric and toss to make sure all of the potatoes are coated. Remove from heat. Sprinkle with lemon juice.

Transfer to a serving dish. Sprinkle with salt flakes, lemon zest (if you have an unwaxed lemon!) chopped herbs and sprouts just before serving. Serve with a slice or wedge if lemon.