Henas Finger Potatoes

• 4 tsp vegetable oil, divided 20 mL
• 1/4 cup raw cashews, broken into large pieces 50 mL
• 1/4 cup raisins 50 mL
• 2 lbs all-purpose potatoes, peeled and cut into 1/2-inch (1 cm) thick fries 1 kg
• 2 tsp hot pepper flakes or to taste 10 mL
• 1 tsp cumin powder 5 mL
• 2 tsp salt or to taste 10 mL
• 1 tsp mango powder (amchur) (optional) 5 mL
• 2 tbsp sesame seeds, toasted (see Notes) 25 mL

1. In a large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium heat.
2. Saute cashews and raisins until cashews are golden and raisins are plump, about 2 minutes.
3. Remove with slotted spoon and set aside.
4. In the same skillet, heat remaining oil.
5. Stir-fry potatoes to coat with oil.
6. Spread in a single layer and cover.
7. Cook over medium heat, without stirring, for 5 to 7 minutes.
8. Stir and spread into single layer again.
9. Cover and continue to cook, adjusting heat to brown potatoes without burning, for 6 to 8 minutes longer.
10. There should be a golden crust on most potatoes when done.
11. Sprinkle with hot pepper flakes, cumin, salt and mango powder, if using.
12. Add reserved cashews and raisins and sesame seeds.
13. Toss well and adjust seasonings.
14. Serve as a side dish or as finger food.

vegetable oil, cashews, raisins, potatoes, pepper, cumin, salt, mango, sesame seeds

Taken from www.cookstr.com/recipes/henarsquos-finger-potatoes (may not work)