Siddha Alur Bhala (Blackened Spicy Home Fries)

• 2 lbs red potatoes, unpeeled (or any thin skinned potato)
• 2 12 tablespoons vegetable oil (or any bland oil that has a high smoke point)
• 1 bay leaf
• 1 whole chipotle chile, stemmed, seeded if desired
• 1 whole dried ancho chiles or 1 whole small morita chilies or 1 whole pasilla chile, stemmed, seeded if desired
• 12 teaspoon hing
• 12 tablespoon raw sugar
• 1 tablespoon cumin powder
• 1 dash cayenne, to taste
• 1 teaspoon garam masala or 1 teaspoon curry powder
• plain yogurt or sour cream
• lemon wedge
• salt, to taste

1. The day before, or early on the day of preparation, boil the potatoes until 3/4 cooked.
2. Drain and set aside to cool.
3. Once cool, cover and refrigerate.
4. (Or bring to room temperature.
5. ).
6. Whirl the chipotle and ancho chili in a blender or clean coffee mill until ground.
7. Heat 2 tablespoons of the oil on medium-high heat in a cast iron skillet and brown the cooled potatoes; about 10-12 minutes.
8. Remove with slotted spoon and set aside.
9. Scrape off the browned potatoes that stuck to the bottom of the pan and discard.
10. Add the remaining 1/2 tablespoon oil to the skillet.
11. Add the bay leaf and ground chilies and cook until darkened; about 1 minute.
12. Add the hing and the remaining spices.
13. Now add the sugar, potatoes, cumin and cayenne pepper.
14. Fry the mixture for about 3-5 minutes to blend the flavors; stirring often and reducing heat if necessary.
15. You are wanting to blacken the potatoes, NOT burn them!
16. Remove from heat and serve with a dollop of plain and yogurt and a lemon wedge.
17. Allow your guests to season to taste with salt.
18. Can be served hot or at room temperature.

red potatoes, vegetable oil, bay leaf, chipotle chile, chiles, hing, sugar, cumin powder, cayenne, garam masala, yogurt, lemon wedge, salt

Taken from www.food.com/recipe/siddha-alur-bhala-blackened-spicy-home-fries-170299 (may not work)