I was inspired to use my Indian spices after an evening of cooking spicy appetizers with my friend and culinary genius, Mark.
I grabbed my Flavor Bible to check some good flavor combinations.
I had turmeric, garlic salt, cumin and black cracked pepper. That would do.
I peeled, shopped and shocked my potatoes (boiled for 10 minutes, iced for 10 minutes). I heated some allspice and sunflower oil (it's the closest I had to canola) and combined some flour with my spices. Tossed the potatoes in the flour and fried them in the pan.
They fried easily and quickly, turning a curry yellow. Crunchy on the outside, warm and soft on the inside and spicy all around.