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Pop your potato pieces in a large saucepan and bring to the boil. Cook for around 10 minutes, until they're just starting to become tender, then drain.
Heat the vegetable oil in a large frypan and add in your sliced onions. Stir fry over a medium heat until they soften and turn translucent (around 3 minutes).
Next, pop in your curry leaves, black mustard seeds, turmeric powder, chilli and a pinch of salt.
Add your cooked potatoes and stir through til nicely coated. Fry for a few more minutes until the surface of the potatoes is golden brown.
Garnish with a few extra curry leaves and fresh chilli slices if you want a little extra zing! Serve with freshly cooked rice and/or your favourite curry.