They are a great way to fill the boys up and they pair so well with onions and spices.
If you have leftovers, reheat gently and serve for breakfast with a poached egg on top.
750g baby potatoes, skin on, cooked
2 onions, halved and cut into 1cm wedges
2 garlic cloves, finely sliced
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon dried thyme
1/2 teaspoon chilli flakes
1/2-1 teaspoon salt flakes
2 tablespoons sesame seeds
Pepper to taste
In a large frying pan, heat the oil over a medium heat, cook the onion until softened, remove with a slotted spoon and set aside.
With the pan over a medium to high heat, add the potatoes, crushing them a little with your hands as you go.
While the potatoes are beginning to brown, use a mortar and pestle to lightly crush the coriander, cumin, thyme, chilli and salt.
Once the potatoes are beginning to get some colour, add the coriander mix, sesame seeds, cooked onion and garlic slices.
Stir constantly over a medium heat until the potatoes are golden and the onions are browning.
Sprinkle over the fresh dill and serve.