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Quick crispy potatoes - ready in no time and lightly spiced with nigella seeds, cumin seeds and coriander seeds.

Quick crispy potatoes with nigella seeds

Servings 4


  • 1 kg chat potatoes (or as many or few as you like)
  • 1 tablespoon nigella seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon oil
  • Salt & pepper
  • parsley leaves to serve; roughly chopped


  • Wash the potatoes well because we are leaving the skin on. Chop in half and add to a pot of salted water and cook until tender. Drain and set aside.
  • While the potatoes are cooking, add the spices to a mortar and pestle and bash/grind until ground.
  • Add 1 tablespoons oil to a frying pan over high heat and add the potatoes. Give the pan a toss so the potatoes are evenly browned. Once golden add a tablespoon of the spice mixture and toss to coat. Season with salt and pepper, serve warm garnished with parsley.


Serves 4 as a side