Potato Fry

1 tbsp coriander powder

3/4 tsp red chili powder

3/4 tsp salt

1/4 tsp ground black pepper

1/2 tsp turmeric powder

1 tsp ginger, grated

Just mix all the above. Divide this into 2.

4 Potatoes , cubed into big pieces

Mix the spices with 1/2 of the potatoes.

2 tbsp coconut oil

Arrange potatoes in single layer.

Close and cook for 4 minutes, mix well. Close and cook for 3 more minutes, mix well.

1 tbsp oil

Add oil.

Cook for 3 minutes, mix well, cook for 3 more minutes.

Taste Note: Tastes AWESOME

Source: Rad

Potato Fry

Serves: 4

1 and 1/2 pounds baby potatoes (24 ounces), chopped into 4 pieces
1/2 tsp salt
6 Water

Allow water and salt to boil.

Once the water started to boil, reduce the heat to medium, add potatoes and cook for 15 minutes in medium flame.

1and 1/2  tbsp rice flour

In a large bowl, toss the pieces in rice flour, coat well and set aside.

2 tbsp oil
asafetida
1/2 tsp cumin seeds

1 and 1/2 tbsp coriander powder
1 and 1/2 tsp cumin powder
3/4 tsp chili powder
1/2 tsp turmeric powder
1 and 1/8 tsp salt

Heat oil in a pan, add asafetida, cumin seeds. Once the seeds splutter, TURN THE FLAME TO LOW, add coriander powder, cumin powder, red chili powder, turmeric powder, salt to the oil. Stir well, so that all the spices get cooked in oil. Stir for a minute. Do this on low flame, so that none of the spices burn. Immediately throw in the rice flour tossed potato chunks, stirring gently to coat with the spices and oil.

Cook them on low flame until all the potato chunks get encrusted with spices, around 8 minutes, stirring occasionally.

1 tbsp cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: saffrontrail