These sesame-spiced potatoes are crisp on the outside, fluffy inside and carry just the right kick of chili heat. They’re quick to make, naturally vegan and work just as well for weeknight dinners as they do on a party platter.
In parts of North India, sesame is a winter favorite because it’s considered warming and nourishing, and pairing it with potatoes is a classic way to turn a simple ingredient into something special.
I love how easy this dish is — a few spices, a hot pan and you’ve got potatoes that feel festive but still work for everyday meals.
Why You’ll Love This
- Crispy edges with warm, nutty sesame flavor
- Just the right balance of heat and spice
- Vegan and gluten-free side dish
- Great with Indian meals or as part of a mezze spread
Spicy Potatoes with Sesame and Cumin
Ingredients
Potatoes
- 1 ½ lbs baby potatoes or small new potatoes
- 2 tablespoons vegetable oil
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- 1 teaspoon salt
Spices
- 1 tablespoon white sesame seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chilies
Garnish
- Fresh cilantro chopped
- Lemon wedges for serving
Instructions
- Prep the potatoes: Wash the potatoes well and leave the skins on. Cut larger ones into halves or quarters so all pieces are similar in size.
- Parboil: Place the potatoes in a pot with plenty of water and a pinch of salt. Bring to a boil and cook for 8–10 minutes until just tender but not falling apart. Drain and spread on a tray to dry out slightly.
- Toast the spices: In a large nonstick pan over medium heat, toast the sesame and cumin seeds for 1–2 minutes until fragrant. Remove and set aside.
- Cook the potatoes: Heat oil in the same pan. Add the dried chilies and sauté for 30 seconds. Add the parboiled potatoes, turmeric, smoked paprika, and salt. Stir to coat.
- Crisp and finish: Cook the potatoes over medium-high heat for 6–8 minutes, turning occasionally, until golden and crisp on the edges. Add the toasted sesame and cumin back in and toss to combine.
- Serve: Transfer to a platter, sprinkle with cilantro, and serve with lemon wedges.
Notes
- Swap smoked paprika with chili powder for more heat.
- Use ghee instead of oil for a richer flavor.
- Best eaten fresh, but leftovers keep in the fridge for 2 days and re-crisp well in a skillet.
Flavor Twists
- Add saffron strands steeped in warm milk for a festive touch
- Toss in crushed peanuts for extra crunch
- Finish with a drizzle of tahini for a Middle Eastern twist
- Mix in roasted garlic for deeper flavor
- Stir through fresh spinach leaves at the end for a green boost
Nutrition
Frequently Asked Questions
Can I make this ahead of time?
Yes, parboil the potatoes a day ahead, refrigerate, then crisp them up fresh before serving.
Can I use regular potatoes instead of baby potatoes?
Yes, just cut them into bite-sized chunks.
Can I make it less spicy?
Reduce the number of dried chilies or swap with mild chili flakes.
How do I reheat leftovers?
Reheat in a skillet without extra oil until crisp again, or roast in a hot oven for 5–7 minutes.
What can I serve these with?
They pair well with dal and rice, grilled meats, or as part of a mezze spread with hummus and flatbread.
Why This Recipe Stands Out
These spicy sesame potatoes never last long once they hit the table. I love how the sesame adds a nutty crunch and the chilies bring just enough heat without overpowering the potatoes. They’re the kind of dish that feels comforting but still exciting, and every time I make them, I end up wishing I’d cooked a bigger batch.
If you make this Til Wale Aloo recipe, leave a comment below with your thoughts — I’d love to hear how it turned out. Follow along on Instagram, YouTube, and Pinterest for more recipes!
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