Cumin-spiced Potatoes 孜然土豆 Recipe
Crisp potatoes infused with warm cumin spice.
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Ingredients
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Potatoes
Seasoning & aromatics
Method
Potatoes
- 1
Prep and parboil
Rinse the potatoes. If using larger Yukon Golds, cut into 2 cm bite-sized cubes; if using baby potatoes, halve or quarter so pieces are roughly uniform and about 2 cm. Place potatoes in a pot, cover with cold water by about 2 cm, add 1 tsp of the kosher salt, and bring to a boil over high heat. Boil until a paring knife or fork slides in with slight resistance (about 8–10 minutes depending on size). They should be tender but not falling apart.
- 2
Drain and dry
Drain the potatoes in a colander and spread them on a baking sheet or large tray. Let steam off and dry for 5 minutes; pat with paper towels if needed. Dry surfaces help create a crisp crust when frying.
- 3
Coat with cornstarch
While still warm, sprinkle the 1 tbs cornstarch over the potatoes and toss gently to coat each piece in a thin, even layer. The cornstarch will help the potatoes crisp.
- 4
Crisp in a skillet
Heat a large heavy skillet (cast iron or nonstick) over medium-high heat. Add 2 tbs of the vegetable oil and let it shimmer. Arrange the potatoes in a single layer without crowding; work in batches if necessary. Let fry undisturbed for 3–4 minutes until the underside is golden, then turn pieces and continue frying, stirring occasionally, until most pieces are golden-brown and crisp all over (about 8–12 minutes total). If potatoes seem dry while frying, add the remaining 1 tbs oil. Transfer crisped potatoes to a plate and set aside.
Seasoning & aromatics
- 5
Toast cumin seeds and bloom spices
Wipe the skillet briefly if there’s excessive stuck bits, then return to medium heat and add the remaining 1 tbs vegetable oil. Add the 1 tbs cumin seeds and toast for 30–45 seconds until fragrant and slightly darker (shake the pan to avoid burning). This releases the essential oils from the seeds. Immediately add the minced garlic (2 cloves) and cook, stirring, 20–30 seconds until fragrant — do not let the garlic brown.
- 6
Add ground spices and seasoning
Lower heat to medium. Sprinkle in the 1 tbs ground cumin, 1 tsp chili flakes (if using), 0.5 tsp black pepper, and 0.5 tsp sugar. Stir for 15–20 seconds to bloom the ground cumin and coat the oil. Add the reserved crisp potatoes back to the skillet and toss to combine, scraping up any browned bits from the pan so the potatoes pick up the toasted cumin flavor.
- 7
Finish with soy, sesame, and scallions
Add 1 tbs light soy sauce and toss immediately so it glazes the potatoes, then drizzle the 1 tsp sesame oil and toss again. Taste and, if needed, add the remaining 0.5 tsp kosher salt in small increments until seasoned to your liking. Stir in the thinly sliced scallions (use both white and green parts) and cook 20–30 seconds just to wilt the white parts and warm the green parts.
- 8
Serve
Transfer the cumin-spiced potatoes to a serving plate. Sprinkle the 1 tbs toasted sesame seeds over the top and add a final light grind of black pepper if desired. Serve immediately while hot and crisp as a dim sum-style small plate.
