Indian Peanut Sesame Potatoes

Addictive peanut sesame potatoes are crispy-crunchy on the skin coated with Indian spices, ginger, garlic, peanuts and sesame. A great deal of flavor and straightforward to make. Glutenfree Soyfree recipe. Nutfree option

These sesame potatoes are form of a mixture of Gujarati potatoes and maharashtrian potatoes, that I’ve eaten at several of my friend’s places while growing up. The nuts, sesame seeds, spices, cilantro, ginger and garlic are all crushed as much as make an excellent flavorful mix that’s roasted with the potatoes. Potatoes + whole lot of flavor = heaven!

These are great as a side with any yellow dal or curries or as breakfast potatoes or just as a snack.

Sesame potatoes are best with small or baby potatoes or you possibly can just use cubed potatoes. Keep them a minimum of 3/4-inch in size, in order that they will not be really tiny and there’s enough surface area for all that delicious roasted spice and seed mixture to stick with.

Why You’ll Love Sesame Potatoes

• Potatoes 🙂
• literally covered in flavor with an incredible texture
• addictive side dish or snack that’s easy to make
• naturally gluten-free and soy-free
• peanut-free and nut-free options

More Indian Potato Recipes

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Indian Peanut Sesame Potatoes

Addictive peanut sesame potatoes are crispy-crunchy on the skin coated with Indian spices, ginger, peanuts and sesame. A great deal of flavor and straightforward to make. Glutenfree Soyfree recipe. Nutfree option 

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Side, Side Dish, Snack

Cuisine: Indian

Keyword: sesame potatoes

Servings: 4

Calories: 226kcal

Writer: Vegan Richa

Ingredients

• 14 (784 g) recent 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″ piece ginger
• 1 garlic clove
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 cup (4 g) cilantro
• 1 teaspoon lemon juice
• 2 teaspoons oil
• 1/4 teaspoon salt

Instructions

Pre-cook the potatoes.

• Stove top method: add the potatoes to a big saucepan and canopy them with water. Cook them over medium-high heat for 14-18 minutes or until the potatoes are tender (check with a fork). This is determined by your stove and the dimensions of the potatoes. Once cooked, drain them, allow them to cool, and peel them. Put aside. In the event that they are too big, you possibly can halve them.

• Quick Pot method: Add the potatoes to the Quick Pot and add enough water to cover them. Close the lid and pressure cook for 6-8 minutes depending on the dimensions of the potatoes. Allow the pressure to release naturally for five minutes, then do a fast release. Drain the potatoes, allow them to cool, and peel them. Put aside.

Make the spice mixture while the potatoes cook.

• 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 rough meal. Set the mixture aside.

Make the sesame potatoes.

• Heat a big 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. Watch out to not burn the seeds, and reduce the warmth to medium-low if needed.

• 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 possibly can add a splash of water to assist the mixture stick with the potatoes. If the potatoes are too large you possibly can break them into halves. Roast them for one more 3-4 minutes.

• Switch off the warmth, and transfer them to your serving dish. Top them with cilantro, chopped onion, and extra lemon juice if needed, and serve.

Notes

These potatoes are great as a snack topped with onion and lemon juice. You’ll be able to serve them together with breakfast or with yellow dal or curries.
 
Nutfree: To make this recipe without peanuts, you should utilize other nuts reminiscent of cashews. To make it completely nut-free, omit the peanuts and add 1 more tablespoon of sesame seeds.
This recipe is of course gluten-free and soy-free.

Nutrition

Nutrition Facts

Indian Peanut Sesame Potatoes

Amount Per Serving

Calories 226
Calories from Fat 63

% Each day Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 306mg13%

Potassium 911mg26%

Carbohydrates 37g12%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 80IU2%

Vitamin C 40mg48%

Calcium 76mg8%

Iron 3mg17%

* Percent Each day Values are based on a 2000 calorie eating regimen.

Ingredients and Substitutions

• potatoes – Latest potatoes or baby potatoes work best for these sesame potatoes. If you might want to use larger potatoes, just cut them into 3/4-inch pieces, so there will probably be loads of surface area for the spices and sesame seeds to stay.
• peanuts and sesame seeds – That is the bottom for the flavorful potato coating. You should use other nuts or more sesame seeds instead of the peanuts, if needed.
• spices – Coriander, cumin, turmeric, ginger, garlic, salt, sugar, and cilantro make up the remaining of the spice coating.
• lemon juice – This adds tang and helps the mixture stick with the potatoes.
• oil – To roast the spices and help the mixture stick with the potatoes.
• garnishes – Fresh cilantro and red onion brighten up the dish and are a delicious contrast to all of those savory spices!

Suggestions

• When roasting the spices, watch out to not burn the sesame seeds. Stir often, and reduce the warmth, if needed.
• Don’t skip peeling the potatoes! The starch from the peeled potatoes helps the seasonings stick.

The right way to Make Sesame Roasted Potatoes

The very first thing you might want to do is cook the potatoes. You’ll be able to do that on the stovetop or within the Quick Pot.

To cook the potatoes on the stovetop, add them to a big saucepan and canopy them with water. Cook them over medium-high heat for 14-18 minutes or until the potatoes are tender (check with a fork). This is determined by your stove and the dimensions of the potatoes. Once cooked, drain them, allow them to cool, and peel them. Put aside. In the event that they are too big, you possibly can halve them.

For the Quick Pot method, add the potatoes to the Quick Pot and add enough water to cover them. Close the lid and pressure cook for 6-8 minutes depending on the dimensions of the potatoes. Allow the pressure to release naturally for five minutes, then do a fast release. Drain the potatoes, allow them to cool, and peel them. Put aside.

While the potatoes cook, make the spice mixture.

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 rough meal. Set the mixture aside.

When the potatoes are ready, heat a big 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.

Watch out to not burn the seeds, and reduce the warmth to medium-low if needed.

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 possibly can add a splash of water to assist the mixture stick with the potatoes. If the potatoes are too large you possibly can break them into halves. Roast them for one more three to 4 minutes.

Switch off the warmth, and transfer them to your serving dish. Top them with cilantro, chopped onion, and extra lemon juice if needed, and serve.

Regularly Asked Questions