Crisp-edged potatoes tossed with toasted cumin, mustard seeds, turmeric, and fresh lemon for a bright, warmly spiced Indian side dish.
AI-generated image
AI-generated image
Parboiling makes the potato centers tender while a final sauté builds browned edges. Toasted whole spices provide a fragrant base, and lemon balances the earthy turmeric and chili.
Refrigerate cooled potatoes in an airtight container for up to 4 days.
Reheat in a lightly oiled skillet over medium heat for 5 to 8 minutes, turning occasionally, until steaming hot and crisp at the edges.
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