Thoroughly rinse off all the dirt from the potatoes and peel the skin.

In a large deep pan, half cook the potatoes in boiling water for 10 mins with a pinch of salt so that it retains the shape while dicing.

Remove the potatoes, run it under cold water and dice the potatoes and set aside.

Add 3 tbsp of oil and add the dice potatoes.

In low flame, keep slow frying the potatoes and add 1 tsp Red Chilli Powder, 1 tsp Salt and a pinch of Turmeric.

Once the edges starts to crisp and turn golden brown. In a Tadka pan, add oil and temper 1 tsp mustard seeds, 4 red chillis, a generous amount of curry leaves and lastly a pinch of Hing (Asafoetida).

Garnish the golden brown potatoes with the Tadka and gently toss it in low flame for a few seconds.