Crispy Potato Cumin Skillet
Waxy potatoes tossed with toasted cumin seeds and aromatics, pan-fried until golden and crispy. A 10-minute Indian side that tastes like a restaurant dish.
- Total time
- 12 min
- Servings
- 4
- Calories
- 185
- Protein
- 3g
Ingredients
- 1.5 lb waxy potatoes (baby or red)
- 1.5 tbsp cumin seeds
- 3 tbsp olive oil
- ½ medium yellow onion
- ¼ cup fresh cilantro, chopped
- 1 medium green chili (or jalapeño), thinly sliced
Instructions
- 1
Cut potatoes into 1-inch cubes. Slice onion into thin half-moons.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Add cumin seeds and toast until fragrant and darkened slightly, stirring often, 45 seconds.
- 4
Add potatoes and onion. Stir to coat, then spread in a single layer. Cook without stirring for 4 minutes.
- 5
Stir and continue cooking 3–4 minutes until potatoes are golden and edges crisp. Season with salt and pepper.
- 6
Remove from heat. Stir in green chili and cilantro. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
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