POTATOES WITH SESAME SEEDS
Til ke aloois another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats. You can use leftover potatoes or cook them fresh; just be sure they're completely cool before you start. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce toa low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into 3/4-inch cubes.
- Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering. Add cumin, mustard, and sesame seeds; as soon as they begin to pop -- a matter of seconds -- add potatoes. Cook, stirring occasionally, 5 minutes.
- Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.
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Nkosinomusa Buthelezi
nkosinomusabuthelezi@yahoo.comI'm not sure what I did wrong, but my potatoes didn't turn out crispy at all. They were still tasty, but I was disappointed.
Sidhu Jutt
juttsidhu@aol.comThese potatoes were delicious! I loved the combination of flavors and textures.
Mamun Biswas
biswas_mamun@yahoo.comI would give this recipe 5 stars if it weren't for the fact that it was a bit too oily for my taste. Next time, I'll use less oil.
ani euashvili
euashviliani@hotmail.comI followed the recipe exactly and the potatoes turned out perfectly. They were crispy, flavorful, and addictive.
ellsharrawy09 karki
k@gmail.comThese potatoes were so easy to make and they were a hit with my family. I will definitely be making them again.
DJK_OFFICAL
djk_offical73@aol.comI'm not a fan of potatoes, but I made this recipe for my husband and he loved it. He said they were the best potatoes he's ever had.
Rohullah.123. Khan
khanr@hotmail.comI loved the crispy texture of these potatoes. They were the perfect side dish to my grilled salmon.
Muhid Miah
muhid@yahoo.comThese potatoes were a bit too oily for my taste. I think I would use less oil next time.
Benedicta Gadzekpo
b@yahoo.comI thought the sesame seeds would overpower the potatoes, but they didn't. The flavors were perfectly balanced.
Adeladan Adetayo
adetayo32@hotmail.comI'm not sure what I did wrong, but my potatoes didn't turn out crispy. They were still tasty, but I was disappointed.
Sybnujjj Guyhh
s_guyhh@hotmail.comThese potatoes are so versatile! I served them as a side dish with chicken, and they were also great the next day as a snack.
Sharon Baptiste
s_baptiste@gmail.comI accidentally used chili powder instead of paprika, but the potatoes still turned out great! They had a bit of a spicy kick to them.
Ramah ken
k.ramah68@hotmail.comI'm not a big fan of sesame seeds, but I decided to try this recipe anyway. I was pleasantly surprised! The sesame seeds added a nice flavor to the potatoes.
Robiul Hashan
robiul-hashan@yahoo.comI followed the recipe exactly and the potatoes turned out perfectly. They were crispy and flavorful.
Nathan Dyal
dyal@aol.comThese potatoes were so easy to make and they turned out so well! I will definitely be making them again.
Md Jomsed Khan
k_m@hotmail.co.ukI made these potatoes for dinner last night and they were delicious! My family loved them.
Kensington Freeman
kensington.freeman@gmail.comThese sesame potatoes were a hit! The combination of flavors was perfect, and the potatoes were crispy on the outside and fluffy on the inside. I will definitely be making this dish again.