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Indian Peanut Sesame Potatoes

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 

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 226 kcal
Course: Side Dish , Snacks
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

Instructions

Pre-cook the potatoes.
    Cup of Yum
  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.

Notes

  • These potatoes are great as a snack topped with onion and lemon juice. You can serve them along with breakfast or with yellow dal or curries.  Nutfree: To make this recipe without peanuts, you can use other nuts such as cashews. To make it completely nut-free, omit the peanuts and add 1 more tablespoon of sesame seeds.
  • This recipe is naturally gluten-free and soy-free.

Nutrition Information

Calories 226kcal (11%) Carbohydrates 37g (12%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 306mg (13%) Potassium 911mg (26%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 80IU (2%) Vitamin C 40mg (44%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 226

% Daily Value*

Calories 226kcal 11%
Carbohydrates 37g 12%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 306mg 13%
Potassium 911mg 19%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 80IU 2%
Vitamin C 40mg 44%
Calcium 76mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.