Crispy Poppy Seed Potatoes with Fresh Onion & Lettuce
Tender potatoes coated in toasted poppy seeds and mustard oil, served with cool lettuce and sharp red onions. A quick, vegetarian Indian side that feels restaurant-worthy in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 lb potatoes, cubed into 1-inch pieces
- 3 tbsp poppy seeds
- 3 tbsp mustard oil (or neutral oil)
- ½ medium red onion, thinly sliced
- 1.5 cups lettuce, roughly torn
- 1 pinch salt and black pepper to taste
Instructions
- 1
Toast poppy seeds in a large skillet over medium heat, stirring constantly until fragrant and golden, about 2 minutes.
- 2
Transfer seeds to a small bowl. Add mustard oil to the same skillet and increase heat to medium-high.
- 3
Add potato cubes and cook without stirring for 3 minutes until the bottoms brown, then toss and cook 5 more minutes, stirring occasionally.
- 4
When potatoes are golden and tender inside (pierce with a fork), add toasted poppy seeds, salt, and pepper. Toss to coat.
- 5
Divide lettuce between two plates. Top with warm potatoes and scatter sliced red onions over and around.
- 6
Serve warm, squeezing a bit of fresh lemon over each plate if desired.
Tools you’ll need
- large skillet, 10-inch or larger
- small bowl
- fork for piercing
- cutting board and knife
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