Spiced Potato Bhaaji

Ingredients

• 1 1/2 tablespoons vegetable oil
• 2 large russet potatoes cut into 1/4-inch rounds
• Kosher salt
• 1 teaspoon red chilli powder

Directions

1. Warm the oil in a heavy-bottomed 12-inch nonstick or cast iron skillet over medium heat until it shimmers. Lay in only enough potato slices to sit in one layer.
2. Leave the potatoes alone until the bottoms are golden, 1 to 2 minutes. Flip them with a metal spatula so the other side can brown. Add salt, then dust with chili powder.
3. Keep cooking until the slices are tender all the way through and browned on both sides. Move them to a plate. Cook the remaining potatoes the same way, working in batches, until every slice is done. Serve hot, leaving the oil undrained, with white rice or roti, which is Indian bread, and daal.