These are, quite possibly, the most delicious spicy potatoes ever. We have made them countless times and crave them on a regular basis. This recipe was adapted from the Yellow Spiced Potatoes recipe in the excellent cookbook, Easy Indian in Minutes.

Ingredients

6-8 medium potatoes, peeled and quartered
1/4 cup safflower or sunflower oil
2 cloves garlic, chopped
1 tsp ground turmeric
1 tsp salt
1/4 – 1/2 tsp chili powder (or to taste)
1 tsp ground cumin
1/2 tsp dried mango powder (optional)
1/2 tsp mustard seeds

Method

Peel the potatoes and cut in half. Steam until tender but not mushy, 10-15 minutes. Drain and set aside to cool slightly.

Once the potatoes are cool enough to handle, cut them into smaller cubes, about 3/4 inch or single-bite size.

While the potatoes are steaming, prepare the garlic and spice mix.

Heat the oil in a wide non-stick pan large enough to hold the potatoes in a single layer.

Once the oil is hot, add the garlic and spices, and stir until well mixed and fragrant. Cook for about a minute. Remove the pan from the heat until the potatoes are ready.

Once the potatoes are cooked and cubed, put the pan holding the garlic and spices back on the burner over medium-high.

Add the potatoes to the pan and stir until they well coated with the garlic and spice mixture.  

Cook over medim-high heat until the potatoes are crisp and done to your liking, at least 10 mintues. Shake the pan and stir the potatoes occasionally while they cook.

You can adjust the heat to speed up or slown down the browning so that the potatoes are ready when you are. 

Enjoy!