A stir-fried Indian-inspired potato dish coated with a fragrant homemade curry powder, resulting in crisp, flavorful potatoes without a sauce.
Hover over highlighted words in the instructions to see ingredient amounts.
Add the potatoes to a large pot and cover with water by inches. Bring to a boil and cook until the potatoes are tender but firm, about 15 to 20 minutes.
While the potatoes cook, mix coriander seeds, dried red chiles (if using), cumin seeds, mustard seeds, fenugreek seeds, and black peppercorns in a small bowl.
If using fresh curry leaves, dry them in an ungreased frying pan over low heat for 4 to 5 minutes, tossing occasionally. Then grind the curry leaves (if using) and the spice mixture in batches in a blender or spice mill to a fine powder. Return to the bowl and stir in turmeric powder to make about ¾ cup curry powder.
Drain and peel the cooked potatoes. Cut into 1½-inch-thick slices and place in a bowl. While still warm, sprinkle tablespoons of the curry powder over the potatoes, add 3 to tablespoons water, and toss carefully to coat evenly. Set aside for 15 minutes to cool.
Heat tablespoons oil in a large nonstick or cast-iron skillet over high heat for 2 minutes. Add the curried potatoes and sprinkle with salt to taste. Reduce heat to medium to medium-high and fry, turning occasionally, until potatoes are nicely browned and crisp, about 12 to 15 minutes.
Serve the spicy curried potatoes warm, at room temperature, or cold.