Potatoes are one of my favorite foods because of its diverse possibilities. They can be fried, mashed, boiled, grilled, made into pancakes and so on; not to mention the variety of types of potatoes available. Trying potato recipes from other cultures is also a fun and delicious way to experience this root vegetable.
Whenever I want to impress dinner guests I whip out these potatoes that are a slight rendition from a Bengali dish called Aloo Posto which means potato white poppy seed. I don’t use the white poppy seeds because it requires sprouting the seeds over night to match the traditional method. Instead I just make the potatoes and have occasionally thrown in onions.
To make these delicious, savory, warm spiced potatoes you’ll need these ingredients:
- 5 Tbsp Mustard Oil, option to add coconut oil for extra frying
- 1 ½ Tbsp Turmeric
- 1 Tsp Asafoetida or “Hing”
- 3 Large Baking Potatoes Cubed
- 1 Tsp Salt
- 3 Tbsp Butter
- 1 Tbsp Sugar
Any Indian grocery supplier will carry mustard oil and asafoetida. You may want to ask for hing instead of asafoetida as that is the Hindi name for the root spice.
Pour the oil into your frying or sauté pan and heat up on medium heat. 
Shake the pan to get the spices equally integrated into the oil. Add the cubed potatoes, turning them in the pan to coat each potato cube with the yellow, spiced oil. Sprinkle the salt over the potatoes, turning them to equally distribute the salt.
At this point you can add the butter. Let the butter melt. Coat each potato cube with the butter by turning them over a couple times. 
Now the potatoes are ready to cook for about 10-20 more minutes turning the potatoes every few minutes to allow as many as possible to get a golden, candied outer crust and soft interior. If there is excessive moisture in the pan, do not cover the pan. Let it cook without a lid to evaporate some moisture so the potatoes can get crisp outer edges. Serve hot. 
It should be noted that I always make this dish by estimations and these quantities are roughly what I use. Each ingredient can be adjusted to personal preference. Also, other ingredients may enhance the dish such as adding seeds, green onions, cilantro or regular onions. It’s a great dish to improvise with depending on personal taste. Happy cooking!
Looks delicious! I am also a fan of the potato in all its forms.
Once again Pippi you impress, dinner guests and blog followers alike 🙂
If we ever cross paths the French Fries are on me! Or maybe Poutine!
Sounds good, what time is Dinner? I’ll bring the Steak;)
Don
Can’t wait to make this. I love Indian food and put turmeric on everything. It is the best spice; good for body inflammation, joints and research is showing it may help against Alzheimer’s Disease. I use Dr. Oz’s formula: 1/3 granulated garlic, 1/3 ground black pepper (the pepper makes the turmeric more potent) and 1/3 organic turmeric powder. Put in a shaker bottle and mix. I shake it on literally everything.
Nature’s medicine!
You can also make desserts with potatoes as well. I make potato candy and Irish potatoes, they are yummy!
Sounds delish!
May I say Pippi I am impressed with all you can do. Wow is all I can say. Great job with all your posts. I cant wait to get to know you better with all you have learned. Be safe.
Jon.
Looks awesome and delish! I will be making curry chicken w rice tomorrow so I may try making this after most of the work is done with the curry chicken!
Ha ha ha! You and enjoying Aloo Posto! Truly surprised. Must have met a Bengali. Right?
Mustard oil has been banned by the USFDA in the US and has also been banned in the EU, Canada, and more recently in India.
It is now for external use only.
Wow!!! I think I have seen that it says for external uses only. It’s the best remedy for ring worm. NOTHING kicks ring worm like mustard seed oil.
how come you know about this dish? it’s a typical Bengali dish and l love it, i just surprised!! to see this into your blog. keep smiling 🙂
Hi
Pippi peterson
You like india potatoes.
Come here
In india
Hahha
Potatoes in our home
So great pippi.
Nice