For the curry potatoes, wash and grate the potatoes and cook them in salted water. Heat 20 g butter in a pan, add curry powder, mustard and spring onions and sauté over medium heat for 5 minutes until spring onions are soft.
Stir in the remaining butter and parsley. Drain the earthenware and place in a serving bowl. Before serving, pour the curry butter over the curried potatoes and add a little salt.