4 Idaho potatoes, washed and peeled
1/4 tsp. turmeric powder
3/4 tsp. salt
1 T. sambhar powder or red pepper powder
5 T. corn oil
4 to 5 curry leaves
1 tsp. asafoetida powder

Wash, peel and cut potatoes into 1-inch cubes. Place
potatoes in a medium saucepan. Add water just to cover
potatoes and bring to a boil. Do not cover saucepan. After
the water boils, reduce heat and add turmeric and salt to
potatoes. Parboil potatoes. Be careful hot to overcook them.
When potatoes are parboiled, drain and place in a medium
small bowl.

Sprinkle sambhar powder over potatoes and shake bowl to
cover potatoes with the powder.

Add oil to a medium size cast iron skillet. When oil is hot,
but hot smoking, add 4 to 5 curry leaves and the asafoetida
powder. Add potatoes to skillet. Cook over very low heat
until golden grown, turning frequently. Makes 4 to 6 servings.

NOTE: These potatoes are good served with lemon rice.

B-man :wink: