Food Recipes Side Dishes Potato Dishes Mom’s Quick ’n’ Easy Masala Potatoes 5.0 (4) 4 Reviews Tender Yukon Gold potatoes are tossed with toasted mustard seeds, cumin, garlic, turmeric, and lime juice in this fast, deeply flavorful side dish inspired by homestyle Indian cooking. By Meherwan Irani Meherwan Irani Meherwan Irani is a Southern chef of Indian descent who's been serving up his unique take on Indian street food for more than 10 years. His company Spicewalla is one of the country's finest spice purveyors. There, Meherwan aims to make global flavors more accessible by creating spice blends and recipes to introduce cooks to new cuisines. Food & Wine's Editorial Guidelines Published on August 7, 2026 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Total Time: 30 mins Servings: 6 Jump to recipe Toasting mustard seeds and cumin in hot oil builds an aromatic flavor base with minimal ingredients.Yukon Gold potatoes develop soft, lightly mashed edges that hold onto the spices beautifully.Fresh lime juice added at the end brightens the dish and balances the richness of the oil. For Meherwan Irani, dishes like these potatoes are the kind of everyday cooking that quietly anchors family meals. Built from pantry staples and finished in about 30 minutes, they rely on classic Indian techniques that transform simple ingredients into something far greater than the sum of their parts. Potatoes are simmered until tender, then tossed in oil scented with popping mustard seeds, cumin, garlic, chile, and turmeric. The recipe also highlights the importance of tempering spices, a foundational technique in many Indian kitchens. Whole spices are briefly cooked in hot oil, allowing their essential oils and aromas to bloom before other ingredients are added. Here, mustard seeds contribute a nutty sharpness while cumin adds earthy warmth. Turmeric brings color and depth, and optional ingredients such as curry leaves, ajwain, and hing add additional layers of flavor. As the potatoes are stirred into the seasoned oil, some edges gently break down, creating soft surfaces that cling to the spices. Finished with lime juice and cilantro, the dish is bright, savory, and equally at home beside grilled meats, dal, rice, or flatbreads. How Long Do Spices Last? Why do mustard seeds need to pop before cooking? Mustard seeds release their flavor and aroma when they crackle in hot oil. If the oil is not hot enough for the seeds to pop, they remain bitter and do not properly infuse the oil, resulting in a flatter-tasting dish. Notes from the Food & Wine Test Kitchen Wait until the mustard seeds begin popping before adding the remaining aromatics.Stir the potatoes gently so some edges mash while most pieces remain intact.Add lime juice at the end to preserve its brightness and fresh flavor. This recipe was developed by Meherwan Irani; the text was written by Breana Killeen. Keep Screen Awake Ingredients 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 8 cups) 1/4 cup neutral cooking oil (such as grapeseed) 1/2 teaspoon mustard seeds 6 garlic cloves, minced (about 2 tablespoons) 6 fresh or dried curry leaves (optional) 1 fresh green Thai chile or serrano chile, minced (about 1 teaspoon) 1 teaspoon cumin seeds 1/2 teaspoon ground turmeric 1/4 teaspoon ajwain or caraway seeds (optional) 1/4 teaspoon hing (asafoetida) (optional) 1 tablespoon fresh lime juice Kosher salt, to taste Coarsely chopped fresh cilantro, for garnish Directions Bring a large pot of salted water to a boil over high. Add potatoes; reduce heat to medium-low, and simmer until fork-tender, 15 to 20 minutes. Drain potatoes, and set aside. Heat oil in a large skillet over medium-high until shimmering. Add mustard seeds; cook until popping, about 30 seconds. Reduce heat to medium to avoid burning. (Make sure oil is hot enough that the mustard seeds actually pop, otherwise they’re not flavoring the oil!) Add garlic, curry leaves (if using), green chile, and cumin seeds; cook, stirring constantly, until garlic is lightly golden, about 2 minutes. Reduce heat to low; add turmeric, ajwain (if using), and hing (if using). Cook, stirring constantly, until fragrant, 15 to 20 seconds. Add potatoes; increase heat to medium, and cook, stirring often, until evenly coated in spice mixture with slightly mashed edges, 3 to 4 minutes. Add lime juice, and season with salt to taste; cook for 1 minute more to let flavors meld. Remove from heat, and garnish with cilantro. Serve warm. Make Ahead Boil the potatoes up to one day ahead, cool completely, and refrigerate until ready to use. Bring them closer to room temperature before sautéing to encourage even browning and reduce splattering in the skillet. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.