Crunchy Poppy Seed Potatoes
10m prep 20m cook 30m ready
Crispy new potatoes are tossed with a fragrant blend of nigella and white poppy seeds, then finished with fresh spinach for a nutty, crunchy side dish. Serve with rice or flatbreads for a satisfying meal.
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 157 mg
- Iron: 4.31 mg
- Magnesium: 84.5 mg
- Phosphorus: 206 mg
- Potassium: 815 mg
- Zinc: 1.63 mg
Let's Cook
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Step 1.
Place the quartered new potatoes in a large pan, cover with cold salted water, and bring to a boil over high heat. Reduce the heat to a simmer and cook for 8–10 minutes until just tender. Drain the potatoes in a colander and set aside.
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Step 2.
While the potatoes are cooking, heat the vegetable oil in a separate pan over medium heat. Add the nigella seeds and fry for a few seconds until they begin to pop, then add the white poppy seeds and cook for a few more seconds until they turn brown.
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Step 3.
Add the sliced green chillies and the cooked potatoes to the pan with the seeds. Stir to combine, season with salt, and cook for 8–10 minutes, stirring occasionally, until the potatoes are crisp and golden.
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Step 4.
Add the shredded spinach to the pan and stir until wilted. Remove the pan from the heat, spoon the potatoes into serving bowls, and serve hot with cooked rice or flatbreads if desired.
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