Peel the potatoes and slice each one into even wedges. 

This shape helps them cook evenly. 

Pat the wedges dry so they crisp better during frying.

Heat 2 tablespoons of oil in a wok over medium-high heat. 

Add the potatoes and stir-fry until their edges turn golden and crisp. 

Remove and set aside for later.

In the same wok, add 1 tablespoon of oil. 

When hot, sprinkle in the mustard seeds and let them crackle for about 30 seconds. 

This releases their nutty aroma and builds the base flavour.

Add the sliced green garlic and also the chillies if using. 

Stir-fry on medium heat until the stalks soften and their fragrance deepens. 

Season with salt, and then toss in the fried potatoes. Give it a good mix to combine.

Add the grated coconut and turmeric, tossing everything together so the flavours coat evenly. 

Stir-fry briefly, adjust salt if needed, and remove from heat.