Tuk (Sindhi Twice-fried Potatoes)

Ingredients

• 2 lb. baby russet potatoes (about 32), peeled
• Kosher salt, to taste
• Canola oil, for frying
• 1 ¹⁄₂ tsp. white poppy seeds
• 1 tsp. amchur
• 1 tsp. dried fenugreek leaves
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 1 tsp. red chile powder

Instructions

1. Boil potatoes in a 4-qt. pan of salted water until tender, 18-20 minutes. Drain. Pour oil into a 6-qt. saucepan to a depth of 2". Heat until a thermometer reads 350°. Fry potatoes until golden, 4-6 minutes. Remove potatoes; smash each. Heat oil to 375°. Mix poppy, amchur, fenugreek, coriander, turmeric, chile, and salt in a bowl. Fry potatoes until crisp, 2-4 minutes; drain and toss in spices.