Indian Spiced Potatoes

This recipe was taught to me by our beautiful friends from England. It makes a flavorful dish that goes well with almost anything. I usually serve it with salmon or chicken and a big helping of green beans.

Small red potatoes are high in vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid (vitamin B5). They also have a variety of phytonutrients, most plentiful when you find the small colorful ones. Better yet, buy organic purple potatoes if you can find them. Most of us are lacking phytonutrients from the purple family.


  • 1 lb small organic colored potatoes (round ones work best, but small fingerling will work, too)
  • 2 Tb coconut oil
  • 1 Tb whole cumin
  • 1 Tb whole mustard seeds
  • 1 Tb white sesame seeds
  • 1 Tb fresh lemon juice
  • 1 tsp sea salt


First, parboil the potatoes in filtered water just until they are fork tender. When cool enough to handle, cut them into halves or quarters (bite sized).

Warm a large cast iron skillet or dutch oven over high heat. Heat the oil, then add the cumin and mustard seed and cook until they begin to pop (just a minute or two). Then stir in the potatoes and cook for 7-10 minutes until they’ve browned, flipping only occasionally. Add sesame seeds, stir and cook for another 2-3 minutes. Remove from heat. Add lemon juice and salt, stir again and season to taste. Serve warm and enjoy!

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