Spice-Fried Potatoes
One of my favorite ways to eat potatoes, fried with whole spices. So good! And the kitchen smells absolutely amazing from the smell of the spices!
Also great with Breakfast for Dinner.
I have also made these with purple sweet potatoes or regular Russet potatoes. See Notes.
Ingredients
- 2 pounds potatoes red
- ⅛ cup cumin seeds
- ⅛ cup brown mustard seeds
- ½ teaspoon asafetida
- 1 tablespoon turmeric
- ½ tablespoon smoked paprika
- 4 tablespoons sunflower oil or other neutral oil, I have used avocado oil
Instructions
- Put a cast iron skillet on medium heat. When the pan is hot, add the oil and spread over the surface of the pan. When the oil starts shimmering, add the asafetida and let it fry for a few seconds. Then add the cumin and mustard seeds. Cook until they begin to sputter and pop and turn gray. Be careful at this point to not let the seeds burn.
- Add the potatoes and stir to coat with the seeds. Add the turmeric and smoked paprika and stir to fully coat the potatoes.
- Cover the pan and cook until crispy. I typically stir them a few times, though I wait about 10 minutes for the first stir.
Notes
If using purple sweet potatoes or Russet potatoes, I find it easier cover them with water, bring them to just the beginning of a boil, then drain them.
Tried this recipe?Let us know how it was!