Name: Crispy Cumin Potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 1 small handful of fresh coriander per serving; 1 tsp cumin seeds; Dollop of yoghurt per serving; ½ tsp salt, or to taste; ½ tsp ground turmeric; ½ lemon, cut into wedges; 2 large potatoes, peeled and cut into 2cm cubes; 1 fresh green chilli, finely sliced or 1 small dried red chilli (optional); 2 tbsp vegetable or rapeseed oil

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

Chilli & Mint

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.

Ingredients

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

Method

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.
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.
Pour the parboiled potatoes into the pan an

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