Go Back
–+ servings
Print Recipe

Spicy Potatoes with Sesame and Cumin

Crisp golden potatoes tossed with sesame, cumin, and a little chili heat. An easy vegan potato side that’s ready in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 238kcal

Ingredients

  • 700 g potatoes scrubbed and cut into chunks (4–5 medium)
  • 30 ml vegetable oil 2 tablespoons
  • 5 g sesame seeds 1 teaspoon
  • 5 g cumin seeds 1 teaspoon
  • 2 dried red chilies
  • 3 g ground turmeric 1 teaspoon
  • 3 g smoked paprika 1 teaspoon
  • Salt to taste
  • 15 g fresh cilantro chopped (2 tablespoons)
  • 1 lemon cut into wedges
US Customary - Metric

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

Calories: 238kcal | Carbohydrates: 37g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 106mg | Potassium: 928mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2452IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 3mg