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Gallery Potatoes with Sesame Seeds Credit: Jake Stangel Recipe Summary prep: 45 mins total: 3 hrs 15 mins Servings: 6

Ingredients Ingredient Checklist 2 pounds russet or Yukon Gold potatoes (about 3) 6 tablespoons vegetable oil 2 teaspoons whole cumin seeds 2 teaspoons black mustard seeds 2 tablespoons sesame seeds Kosher salt 1/8 to 1/4 teaspoon cayenne pepper 1 tablespoon fresh lemon juice

Gallery Potatoes with Sesame Seeds Credit: Jake Stangel

Recipe Summary prep: 45 mins total: 3 hrs 15 mins Servings: 6

Potatoes with Sesame Seeds      Credit: Jake Stangel  

Potatoes with Sesame Seeds

Credit: Jake Stangel

Potatoes with Sesame Seeds

Recipe Summary prep: 45 mins total: 3 hrs 15 mins Servings: 6

Recipe Summary

prep: 45 mins total: 3 hrs 15 mins

Servings: 6

prep: 45 mins

total: 3 hrs 15 mins

prep:

45 mins

total:

3 hrs 15 mins

Servings: 6

6

Ingredients

Ingredients

  • 2 pounds russet or Yukon Gold potatoes (about 3) 6 tablespoons vegetable oil 2 teaspoons whole cumin seeds 2 teaspoons black mustard seeds 2 tablespoons sesame seeds Kosher salt 1/8 to 1/4 teaspoon cayenne pepper 1 tablespoon fresh lemon juice

Directions

Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce toa low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into 3/4-inch cubes.

Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering. Add cumin, mustard, and sesame seeds; as soon as they begin to pop – a matter of seconds – add potatoes. Cook, stirring occasionally, 5 minutes.

Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.

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All Reviews for Potatoes with Sesame Seeds

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All Reviews for Potatoes with Sesame Seeds

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