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Crisp halved baby gold potatoes with mustard seeds, cumin, turmeric, lemon, and cilantro
TrendyTadka Editorial

Air Fryer Crispy Baby Potatoes with Mustard Seeds

Halved baby gold potatoes turn crisp in the air fryer with cumin, turmeric, and a quick mustard-seed oil finish.
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Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds baby gold potatoes halved
  • 2 tablespoons neutral oil divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon black mustard seeds
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped cilantro

Method
 

Instructions
  1. Preheat the air fryer to 400°F. Put potatoes in a microwave-safe bowl with 1 tablespoon water, cover loosely, and microwave on high 4 minutes. Drain and dry well.
  2. Toss potatoes with 1 tablespoon oil, cumin, coriander, turmeric, and salt.
  3. Arrange cut-side down in one layer. Air-fry 14 to 18 minutes, shaking after 10 minutes, until browned and easily pierced.
  4. Meanwhile, combine remaining oil and mustard seeds in a covered microwave-safe bowl. Microwave 30 to 45 seconds until aromatic; let popping subside before opening.
  5. Toss hot potatoes with mustard-seed oil, lemon juice, and cilantro. Serve immediately.

Notes

  • Use similar-size potatoes.
  • Dry after microwaving.
  • Keep the mustard-seed bowl covered while popping.
  • Cook in batches if potatoes overlap.