(by Sheila Houlahan)
4 medium-sized potatoes (any kind will do; I like fingerlings)
2 T. canola oil
1 t. salt
1/2 t. turmeric
1 t. cumin/coriander powder
1/2 t. sweet paprika
1/2 t. chaat masala (or substitute garlic powder)
Parboil the potatoes in water for 5 minutes.
Cut into rough cubes.
In a nonstick pan, heat the oil over medium-low heat.
Add the potatoes, salt, turmeric, cumin/coriander powder, sweet paprika, and chaat masala or garlic powder.
Keep stirring until potatoes are crisp.
(Read Spice of Life, the story that accompanies this recipe.)
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