Potatoes with Indian Five Spice

Ingredients:

1 lb fingerling potatoes (or any potatoes) cut into strips or wedges
1.5 Tbsp mustard oil or any vegetable oil
2 whole dried red chiles
1 tsp panch phoron
1-2 fresh hot green chiles, such as Serrano, thinly sliced (or adjust amount to taste)
1/2 tsp turmeric powder
Salt to taste
Fresh chopped cilantro/coriander, to garnish (optional)

Instructions:
Note: It is ok to parboil the potato wedges, just about 2-3 minutes in the microwave or in boiling water. But it is optional. If you are parboiling, adjust the cooking time in the pan. The potatoes should be slightly crisped at the edges and fork tender.

In a large pan/skillet heat the oil. When the oil is shimmering hot, add the red dried chilies and fry them on both sides until very dark brown. Add the panch phoron and let the spices sizzle and crackle for about half a minute. Add fresh chilies and the potatoes.

Add turmeric and salt mix well while tossing. Cook at high heat for about 5 minutes until the potatoes are heated through and slightly browned at the edges. Lower the heat and cover the pan. Cook till the potatoes are cooked through and fork tender and slightly crisp on the edges. Increase the heat and dry off any remaining moisture in the pan. Taste and adjust the seasonings and fold in the cilantro. Serve hot, or at room temperature.

From ecurry.com