Peanut Sesame Roasted Potatoes

Addictive peanut sesame potatoes are crispy-crunchy on the outside coated with Indian spices, ginger, garlic, peanuts and sesame. Loads of flavor and easy to make. Glutenfree Soyfree recipe. Nutfree option

These sesame potatoes are kind of a mix of Gujarati potatoes and maharashtrian potatoes, that I’ve eaten at several of my friend’s places while growing up. The nuts, sesame seeds, spices, cilantro, ginger and garlic are all crushed up to make a super flavorful mix that is roasted with the potatoes. Potatoes + whole lot of flavor = heaven!

These are great as a side with any yellow dal or curries or as breakfast potatoes or simply as a snack.

Sesame potatoes are best with small or baby potatoes or you can just use cubed potatoes. Keep them at least 3/4-inch in size, so they are not really tiny and there’s enough surface area for all that delicious roasted spice and seed mixture to stick to.

Why You’ll Love Sesame Potatoes

• Potatoes 🙂
• literally covered in flavor with an amazing texture
• addictive side dish or snack that’s easy to make
• naturally gluten-free and soy-free
• peanut-free and nut-free options

More Indian Potato Recipes

• Bombay Potatoes
• Jeera Also – Cumin spiced potatoes
• Aloo Matar -easy potatoes and peas
• Samosa potato Pie
• Crunchy Spicy Potatoes

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5 from 5 votes

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 Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Side, Side Dish, Snack

Cuisine: Indian

Keyword: sesame potatoes

Servings: 4

Calories: 226kcal

Author: Vegan Richa

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 (0.25 teaspoon) turmeric
• 1/4 teaspoon cayenne or Indian chili powder (optional)
• 1" piece ginger
• 1 garlic clove
• 1/4 teaspoon (0.25 teaspoon) salt
• 1/4 teaspoon (0.25 teaspoon) sugar
• 1/4 cup (59.15 ml) cilantro
• 1 teaspoon lemon juice
• 2 teaspoons oil
• 1/4 teaspoon (0.25 teaspoon) salt

For garnish:

• cilantro, red onion

Instructions

Pre-cook the potatoes.

• 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.
• 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.

• 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.

• 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.
• 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.
• 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

Nutrition Facts

Indian Peanut Sesame Potatoes

Amount Per Serving

Calories 226 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 306mg13%

Potassium 911mg26%

Carbohydrates 37g12%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 80IU2%

Vitamin C 40mg48%

Calcium 76mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients and Substitutions

• potatoes – New potatoes or baby potatoes work best for these sesame potatoes. If you need to use larger potatoes, just cut them into 3/4-inch pieces, so there will be plenty of surface area for the spices and sesame seeds to stick.
• peanuts and sesame seeds – This is the base for the flavorful potato coating. You can use other nuts or more sesame seeds in place of the peanuts, if needed.
• spices – Coriander, cumin, turmeric, ginger, garlic, salt, sugar, and cilantro make up the rest of the spice coating.
• lemon juice – This adds tang and helps the mixture stick to the potatoes.
• oil – To roast the spices and help the mixture stick to the potatoes.
• garnishes – Fresh cilantro and red onion brighten up the dish and are a delicious contrast to all of those savory spices!

Tips

• When roasting the spices, be careful not to burn the sesame seeds. Stir often, and reduce the heat, if needed.
• Don’t skip peeling the potatoes! The starch from the peeled potatoes helps the seasonings stick.

How to Make Sesame Roasted Potatoes

The first thing you need to do is cook the potatoes. You can do this on the stovetop or in the Instant Pot.

To cook the potatoes on the stovetop, add them 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.

For the 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.

While the potatoes cook, make the spice mixture.

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.

When the potatoes are ready, 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.

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 three to four minutes.

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.

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