Cumin – Spiced Potatoes Recipe

Prepare and parboil

Wash the potatoes and, if medium/large, halve or quarter them so pieces are roughly 2–3 cm. Place potatoes in a pot and add 1200 ml water and 1 tbs salt. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife (about 10–12 minutes depending on size). Do not overcook — they should hold their shape. Drain thoroughly and let cool slightly until they can be handled.

Once cool enough, pat the potatoes dry with a clean towel and cut into 1–1.5 cm cubes (bite-size). Set aside.

Toast cumin seeds & aromatics

Heat a large skillet or heavy-bottomed sauté pan over medium heat. Add 3 tbs vegetable oil. When the oil shimmers, add 1.5 tbs whole cumin seeds. Toast them, stirring, until fragrant and they begin to sizzle and pop (about 30–45 seconds). Add 1 pinch asafoetida immediately after to bloom it in the oil.

Add the diced onion to the pan and cook, stirring occasionally, until softened and starting to turn golden around the edges (4–5 minutes). Add the minced garlic (3 pcs) and minced ginger (1 tbs) and sliced green chili (if using) and cook 30–45 seconds until aromatic — don’t let the garlic burn.

Add ground spices

Reduce heat slightly and sprinkle in the ground cumin (1 tsp), coriander powder (1 tsp), turmeric (0.5 tsp), red chili powder (0.5 tsp) and freshly ground black pepper (0.25 tsp). Stir continuously for 20–30 seconds to toast the powders and combine with the aromatics. This step helps remove any raw taste from the spices.

Add the cubed, parboiled potatoes to the pan. Stir gently to coat the potatoes evenly with the spiced onion mixture. Spread potatoes in a single layer if possible and increase heat to medium-high to encourage light browning. Let potatoes sit undisturbed 2–3 minutes, then toss or flip to brown another side. Continue to cook and toss occasionally until most edges are golden and a few bits are crisp (5–7 minutes). If the pan seems dry or potatoes stick, add up to 1 tbs more oil.

Taste and season with 1 tsp kosher salt (to finish) and adjust pepper or chili powder if needed. Add 1 tbs unsalted butter in the last minute and toss so it melts and glosses the potatoes.

Turn off the heat. Squeeze 1 tbs fresh lemon juice over the potatoes and toss to combine.

Sprinkle 2 tbs chopped cilantro and 1 tbs toasted sesame seeds over the potatoes. If using, dust with 0.5 tsp chaat masala for a tangy finish. Toss gently to distribute.

Transfer to a serving dish and serve warm as a dim-sum small eat or side. These potatoes are best eaten the same day — they can be kept warm in a low oven (90–100°C) for up to 30 minutes without losing texture.