Addictive peanut sesame potatoes are crispy-crunchy on the outside coated with Indian spices, ginger, peanuts and sesame. Loads of flavor and easy to make. Glutenfree Soyfree recipe. Nutfree option

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Side, Side Dish, Snack
  • Cuisine: Indian

Ingredients

  • 14 new potatoes or baby potatoes

For the seeds/spice mixture:

  • 2 tablespoons peanuts (raw or roasted unsalted)
  • 2 tablespoons sesame seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne or Indian chili powder ((optional))
  • 1" piece ginger
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 cup cilantro
  • 1 teaspoon lemon juice
  • 2 teaspoons oil
  • 1/4 teaspoon salt

For garnish:

  • cilantro, red onion

Method

Pre-cook the potatoes.

  1. Stove top method: add the potatoes to a large saucepan and cover them with water. Cook them over medium-high heat for 14-18 minutes or until the potatoes are tender (check with a fork). This depends on your stove and the size of the potatoes. Once cooked, drain them, let them cool, and peel them. Set aside. If they are too big, you can halve them.
  2. Instant Pot method: Add the potatoes to the Instant Pot and add enough water to cover them. Close the lid and pressure cook for 6-8 minutes depending on the size of the potatoes. Allow the pressure to release naturally for 5 minutes, then do a quick release. Drain the potatoes, let them cool, and peel them. Set aside.

Make the spice mixture while the potatoes cook.

  1. Add the peanuts, sesame seeds, spices, cilantro, ginger, garlic salt, and sugar to a food processor and process until the peanuts are broken down and the mixture resembles a coarse meal. Set the mixture aside.

Make the sesame potatoes.

  1. Heat a large skillet over medium heat and add oil. Once the oil is hot, add the spice mixture and roast for 4-6 minutes or until the mixture changes color and is fragrant. Be careful not to burn the seeds, and reduce the heat to medium-low if needed.
  2. Once the mixture is roasted, add the cooked and peeled potatoes to the skillet. Add the remaining 1/4 teaspoon of salt and the lemon juice and toss well to coat the potatoes with the mixture. If the mixture isn’t sticking, you can add a splash of water to help the mixture stick to the potatoes. If the potatoes are too large you can break them into halves. Roast them for another 3-4 minutes.
  3. Switch off the heat, and transfer them to your serving dish. Top them with cilantro, chopped onion, and additional lemon juice if needed, and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.