Description
Crispy-skinned potatoes with creamy centers,
bursting with warming Indian spices.
Ingredients
Units
Scale
- 1 lbs (454 g) Fingerling or any small potatoes
- 2 tsp Cumin Seeds
- 1 tsp Turmeric
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- Salt
- 3 tbsp Oil
Instructions
- Add the potatoes to a pot and cover them with water.
- Bring to a boil, reduce heat, cover, and cook for about 15 minutes until the potatoes are cooked.
- Once cool to the touch, smash the potatoes with a fork or your hands.
- In a skillet, heat oil and add cumin. Once the cumin crackles, add the potatoes.
- Sprinkle with turmeric, garlic powder, paprika, and salt. Mix and let the potatoes develop a golden color on one side before flipping them to develop color on the other side.
- Once all sides are golden, the potatoes are ready.
Notes
- For extra crispy potatoes, parboil them for a shorter time, leaving them slightly firm in the center.
- To enhance the flavor, roast the cumin seeds lightly in a dry pan before adding them to the oil.
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days; they reheat well in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 4