Potatoes with whole spices and sesame seeds from Madhur Jaffrey's World of the East Vegetarian Cooking by Madhur Jaffrey

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Notes about this recipe

  • LauraG on December 12, 2012

    You have to start early on these potatoes (precook and cool for several hours), but the last minute part is very quick and they are utterly worth it. The seeds make a delicious, crunchy "crust" around the potatoes. Ignore the two teaspoons of salt she calls for and just salt like a sane person. I also cut way down on the hot peppers because I really want to taste the whole spices.

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