Directions

1. Place potatoes in a small saucepan. Add water just to cover potatoes and bring to a boil. Do not cover saucepan. After the water begins to boil, reduce heat and add turmeric powder and salt to the potatoes. Parboil until potatoes are half-cooked. Be careful not to overcook. Drain and place in a bowl.
2. Sprinkle cayenne powder and cumin powder over potatoes and shake bowl to cover potatoes evenly.
3. Place oil in a cast-iron skillet over medium heat. When oil is hot, but not smoking, add curry leaves and asafoetida powder.
4. Add seasoned potatoes to skillet and spread evenly. Cook over low heat until golden brow turning frequently.