- Potato: Keep the cut even so that they will all cook together. Having differently sized potatos means that they cook at different times. Never recommended. Unless you're cooking them in batches
- Spice: I used Za'athar. You can use whatever you have. Paprika works. Cayan pepper would work. Plain old chilly powder + Turmeric would also taste godlike
- Time: This would take about 45 minutes. Patience is the key-est ingredient
- Take pan on medium -> high heat
- Add oil (neutral works best, but can use anything as per taste). Should be in a little more-than-required qty because you need it to coat the potats + take in the spice
- When oil comes to temp (hover hand over pan, must be hot), throw in some cumin seeds. They add a great taste. This is optional
- If cumin, roast them off for a few mins
- Throw in potats and toss. If you can't toss, just stir around so that the oil coats the potats
- Add salt
- Add the spice of your choice and toss / mix
- Keep the heat at that temperature till the potats start browning. This isn't karigified, don't worry.
- Once that happens, is time to cook the potats. Throw a lid on (SUPER essential) and reduce temp to low -> medium. Cook for another 5-10 mins
- Now the potats should start getting soft. Leave it there till the potats are almost fully cooked
- Increase the temp to medium and let them be. Open the lid now. This cooking will start to give you the crust
- Roast for as long as you want and keep stirring to give it an even crust
- As you cut the potatos, keep them soaked in water. This will stop them from browning
- To help the cooking, one thing you could do is create a kuzhi in the potats and sprinkle some water and quickly throw the lid on back. This will create steam which would help cook faster