Rinse the small potatoes well, leaving the skin on for extra texture and flavor.

Steam for about 15–20 minutes, or until a toothpick slides through the center easily. Let them cool just enough to handle comfortably, about 5 minutes.

Using the bottom of a flat glass or the back of a wide knife, gently press each potato into a flat patty. For larger ones, cut in half first to ensure even thickness — this helps them cook evenly and develop a beautiful golden crust.

Heat oil in a wok or pan over medium heat and pan-fry the pressed potatoes for about 3–4 minutes per side until golden brown. Wait until a good crust forms before flipping. Remove and set aside.

In the same pan, add a little more oil if needed and return to medium heat. Add the dried chilies and cumin seeds. Stir-fry for 20–30 seconds until fragrant and sizzling — keep an eye on them so they don't burn!

Turn off the heat. Finish with chopped cilantro stalks and sesame seeds, give everything one final gentle toss, and serve immediately while hot and fragrant!