Switch out the plain potatoes for these crispy golden bite-sized potatoes, seeded, spiced and tossed delectably in lemon and parsley
Serves 4
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There are countless ways to enjoy potatoes, but don’t miss out on these delightful crispy Middle Eastern potatoes, spiced, seeded, and tossed in lemon and parsley. It’s a fragrant and delicious way to have them, even as a side or a midday treat.


  • 1.6 kg brushed potatoes, scrubbed, unpeeled, cut into 4 cm chunks
  • 1 medium bulb garlic, cloves separated, unpeeled
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tsps white sesame seeds
  • 2 tsps black sesame seeds
  • 3 tsps sea salt flakes
  • 1 tsp smoked paprika
  • ½ tsp dried chilli flakes
  • 1.5 litres (6 cups) vegetable oil, for deep-frying
  • ½ cup fresh flat-leaf parsley, chopped finely
  • 1 tbsp finely grated lemon rind

Place potatoes and garlic in a large saucepan with enough cold salted water to cover; bring to the boil, covered, over high heat. Reduce heat; simmer, uncovered, for 15 mins or until tender and skin is just starting to loosen.

Drain in a colander. Remove garlic; peel away skin, discard skin. Stand potatoes for 5 mins to steam dry. Toss potatoes in the colander a few times to roughen the edges slightly.

Meanwhile, toast the seeds in a medium frying pan over medium heat for 6 mins, stirring often, or until fragrant. Transfer to a mortar and pestle; cool for 5 mins. Pound until coarsely ground. Stir in salt, paprika and chilli flakes.


Heat oil in a deep heavy-based saucepan over medium heat until it reaches 180 C (or until a cube of bread turns brown in 30 secs). Cook potatoes and garlic, in batches, turning halfway through, for 10 mins, removing garlic after 3 mins or until very golden and crisp.


Remove garlic and potatoes with a slotted spoon to a large bowl. Add seed mixture, parsley and lemon rind; toss gently to combine.

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