Potatoes With Sesame Seeds Recipe

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

Preparation

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.