Crispy Cumin Potatoes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen

By Torie True

Published 2021

  • About

This quick and easy dish was my go-to when I felt peckish at university. It took no time to rustle up and I always had the ingredients to hand. It really hit the spot with minimal effort, served in a bowl with a dollop of yoghurt and some fresh coriander. It’s also great for late night munchies.


  • 2 large potatoes, peeled and cut into 2cm cubes
  • 2 tbsp vegetable or rapeseed oil
  • 1


  1. Begin by parboiling the potatoes in a pan of water. This will take around 5 minutes, as they need to hold their shape and not become mushy. Drain and set aside.
  2. Heat the oil in a medium-size pan with a lid. When hot, add the cumin seeds and chilli if using, and allow them to sizzle in the pan for 20 seconds.
  3. Pour the parboiled potatoes into the pan an