These crispy potato appetizers get a wonderfully tart flavor from amchur, or dried mango powder.
- 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
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.