Cut the potatoes into four or six pieces each (about the size of a small new potato) and boil or microwave with a little salt until almost cooked.
Drain well and pat dry between layers of paper towel to absorb excess moisture.
Heat the oil in a pan and stir the seeds in the hot oil for 30 seconds.
Add potatoes and cook on high heat, turning or tossing frequently until they are browned and well coated with seeds.
If you want to prepare these tasty morsels a little ahead of serving time, just pop them into a tray in a hot oven, where they will continue to colour and become crisper. Don't leave them any longer than 10-15 minutes, or they will overcook and dry out.