Cumin Home Fries Recipe

Wash and peel the russet potatoes if desired (peel off for a smoother texture or leave skin on for more texture). Cut potatoes into 1/2-inch (about 1.2 cm) cubes for even cooking.

Place the cubed potatoes in a large bowl of cold water and let sit 10 minutes to remove excess starch, then drain and pat dry thoroughly with a clean kitchen towel or paper towels.

Peel and finely dice the yellow onion. Mince the garlic. Thinly slice the scallions and chop the cilantro; set both aside.

Boil method (recommended for even interior)

Place the dried potato cubes in a medium pot, cover with cold water by 1 inch, add 1/2 tsp salt, bring to a simmer over medium-high heat and cook until just tender at the edges but still firm in the center, about 6–8 minutes. Drain well in a colander and let steam-dry 2 minutes.

Alternative: Microwave

Put drained potato cubes in a microwave-safe bowl, cover loosely, and microwave on high 4–6 minutes, stirring halfway, until slightly tender but not falling apart. Drain any released liquid and pat dry.

In a large heavy skillet (cast iron preferred) heat 2 tbsp of the neutral oil over medium-high heat until shimmering but not smoking. Add the par-cooked, thoroughly dried potato cubes in a single layer (work in batches if needed to avoid crowding). Let cook undisturbed 3–4 minutes to form a golden crust.

Flip and continue to cook, stirring occasionally, until most sides are golden-brown and potatoes are cooked through, another 6–8 minutes total per batch. Add remaining 1 tbsp oil if pan becomes dry.

When potatoes are nearly done, push them to the side of the pan and add the butter (if using) and the diced onion to the cleared space. Sauté onion 3–4 minutes until translucent and beginning to brown at the edges, then stir onions together with potatoes.

Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Sprinkle ground cumin, ground coriander, smoked paprika, turmeric (if using), crushed red pepper flakes, kosher salt, and black pepper evenly over the potatoes and onions. Toss gently to coat and continue cooking 1–2 minutes so the spices bloom and adhere to the potatoes.

Remove the skillet from heat. Immediately drizzle the fresh lemon juice over the potatoes and toss to combine. Taste and adjust salt, pepper, or lemon as desired.

Transfer cumin home fries to a serving dish. Sprinkle chopped cilantro and sliced scallions over the top. Serve hot with a side of plain yogurt or vegan yogurt, if desired.

Leftovers: Cool completely before storing in an airtight container in the refrigerator up to 3–4 days. Reheat in a skillet over medium heat to re-crisp, adding a touch of oil if needed.