Crispy Spiced Potatoes

1. Peel and Dice Potatoes

Peel the cooled, boiled potatoes and dice them into pieces about 1 inch by 0.5 inch. This size helps them cook evenly and get crispy on the outside.

2. Heat Oil

Heat the vegetable oil in a wok, karhai, or a 10–12-inch pot over medium flame until it's very hot. You'll know the oil is ready when it shimmers slightly.

3. Infuse Oil with Asafetida

Add the asafetida to the hot oil, stirring for about 5 seconds. This will infuse the oil with a deep, umami flavor.

4. Add Fennel and Cumin Seeds

Quickly add the fennel seeds and cumin seeds, stirring them into the oil.

5. Add Mustard, Fenugreek Seeds, and Red Peppers

Next, add the mustard seeds and fenugreek seeds. Let them cook for about 10 seconds. The seeds will start to pop and release their essential oils, which is key for developing the dish's flavor. When you hear the popping and see the seeds changing color, add the dried hot red peppers. Stir them until they swell and darken.

6. Add Potatoes, Turmeric, and Salt

Carefully add the diced potatoes, ground turmeric, and salt to the pot. Stir everything together gently to ensure the potatoes are evenly coated with the spices. Continue to fry the potatoes over medium flame for 15 to 20 minutes, turning them gently so they brown unevenly and get crispy.

7. Add Lemon Juice and Adjust Salt

Finally, add the lemon juice and check the salt, adjusting if necessary. The lemon juice adds a bright, tangy flavor that balances the spices beautifully. Serve the crispy spiced potatoes on a shallow dish, using a slotted spoon to lift them out of the pot. Make sure to warn your guests about the whole red peppers, as they can be quite hot.