Delicious 'Dry' Potatoes

Ingredients

• 7 medium-sized potatoes, boiled in their jackets and cooled, preferably at least 4 hours in advance
• 10 tablespoons vegetable oil
• 1 teaspoon whole fennel seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole black mustard seeds
• 12 whole fenugreek seeds
• 3 whole dried hot red peppers
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons salt, or to taste
• 1 tablespoon lemon juice

Directions

Right before cooking, slip the skins off the boiled potatoes and cut them into pieces roughly 1 inch by 1/2 inch. Warm the oil in a wok or a 10-12 inch pot over medium heat until it is very hot. Add the fennel and cumin seeds first, followed by the mustard seeds and fenugreek seeds. Once the spices start to darken and sputter, about 10 seconds, stir in the red peppers. When the peppers puff a bit and deepen in color, add the diced potatoes, turmeric, and salt. Continue cooking over medium heat, folding the potatoes carefully so they do not fall apart. Fry for 15-20 minutes, until the potatoes are browned in patches. Finish with the lemon juice, then taste and adjust the salt.