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Pan-Fried Potatoes with Cumin, Cilantro and Peanuts

Pan-Fried Potatoes with Cumin, Cilantro and Peanuts

By Rose HattabaughJanuary 9, 2024

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

These skillet-cooked potatoes are a type of Indian sabzi, or dry-cooked vegetables boldly seasoned with spices. Our inspiration comes from “Made in India” by Meera Sodha, who explains that the dish she calls “ferrari potatoes” (it also goes by other names) is built around ingredients Gujarati Hindus can eat on various fasting days throughout the year—namely peanuts and potatoes. We use starchy russets cut into 1-inch cubes and cook them covered to ensure they soften as their exteriors brown and crisp in the hot pan (make sure to use nonstick). The potatoes are a blank canvas for high-impact seasonings, including earthy cumin seeds, pungent ginger, spicy chili, tangy lemon and fresh cilantro. A drizzle of whole-milk yogurt is a nice finishing touch that brings cool, creamy balance to the dish.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil OR ghee

  • 2

    pounds russet potatoes, peeled and cut into 1-inch cubes

  • 1

    tablespoon cumin seeds

  • Kosher salt and black pepper

  • 1

    tablespoon finely grated fresh ginger

  • ½-1

    Fresno OR serrano chili, stemmed, seeded and finely chopped

  • 2

    tablespoons lemon juice

  • ½

    cup lightly packed fresh cilantro, roughly chopped

  • ½

    cup roasted peanuts, chopped

Step 1

In a 12-inch nonstick skillet over medium, heat the oil until shimmering. Stir in the potatoes, cumin and ½ teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the edges of the potatoes are deeply browned and a knife inserted into the center of the largest piece meets no resistance, 12 to 15 minutes.

Step 2

Add the ginger and chili; cook, stirring, until fragrant, about 30 seconds. Remove the pan from the heat, then stir in the lemon juice and cilantro. Taste and season with salt and pepper. Stir in the peanuts. Serve warm or at room temperature.