Roasted Masala Potatoes

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