Potatoes with Sesame Seeds
From 100 Weeknight Curries by Madhur Jaffrey
900g (2lb) potatoes, boiled in their sins and cooled for 3-4 hours
6 Tbsp vegetable oil
2 tsp cumin seeds
2 tsp black mustard seeds
2 Tbsp sesame seeds
about 2 tsp salt (or to taste)
1/4-1/2 tsp cayenne pepper
1 Tbsp lemon juice
Peel the boiled potatoes once they have cooled and dice them into 2cm (3/4-inch) cubes. Heat he oil to very hot in a large non-stick 25-30cm (10-12-inch) frying pan over medium heat. Put in the cumin seeds, mustard seeds and sesame seeds. As soon as they begin to pop--this takes just a few seconds--put in the diced potatoes. Stir-fry the potatoes for about 5 minutes.
Add the salt, cayenne and lemon juice. Stir-fry for another 3-4 minutes.
Notes/Results: The flavor of these potatoes is excellent--the sesame and cumin seeds stands out with the lemon adding a bit of brightness and the cayenne a touch of heat. I did use about half the oil on these--I find 6 tablespoons to be far more than is actually needed, and I also reduced the salt and added a little extra lemon. I cooked them more than double what the recipe directions said to get them to the right soft texture. I used Yukon gold potatoes, I could probably have boiled them another couple of minutes and I diced some of them larger than asked for (I am an inconsistent dicer) ;-) But, since I like the crispy browned bits of potatoes the best, the longer cooking allowed for more of it. These potatoes are simple and would go well with any meal--not necessarily Indian, or you can be like me with most side dishes, and just eat them by themselves and call it dinner. I will make these again.
The weekly theme at I Heart Cooking Clubs is Root, Root, Root for Root Veggies! You can check out the different root vegetable recipes by visiting the post and following the links.