Home-Fried Potatoes with Onion and Amchoor

• About 2 pounds waxy potatoes
• Salt and black pepper to taste
• 2 tablespoons butter, peanut oil, or neutral oil, like corn or grapeseed
• 1 cup chopped onion
• 1/4 teaspoon cayenne, or to taste
• 1 tablespoon curry powder, preferably homemade (pages 592593), or garam masala (page 594), or to taste
• 1 teaspoon amchoor powder, or to taste

1. Peel the potatoes, cut them into 1-inch chunks, and boil in salted water to cover until tender, 10 to 15 minutes.
2. Drain.
3. Put the butter in a 12-inch skillet, preferably nonstick, over medium heat.
4. Wait a couple of minutes, then add the potatoes.
5. Raise the heat to medium-high and cook, turning to brown each side but not stirring too often.
6. Add the onion when the potatoes are nearly done, after 10 to 15 minutes of cooking; cook, stirring, until the onion softens and begins to brown, 5 to 10 minutes.
7. Add the seasonings, then taste and add more salt, cayenne, or amchoor if you like and serve hot or at room temperature.
8. In step 2, cook 1 tablespoon mustard seeds in the oil before adding the potatoes.
9. Omit the onion and, along with the potatoes, add 1 tablespoon whole cumin seeds and 1 teaspoon ground turmeric.
10. Add 1 jalapeno, stemmed, seeded, and minced, or to taste, and cook for another minute or two, then finish with some chopped fresh cilantro leaves and about 1/4 cup chopped cashews (optional).
11. A popular vegetarian dish: Follow the preceding variation and add 3 or 4 hard-cooked eggs (page 338), each cut into about 8 pieces, and 2 cored, seeded, and chopped tomatoes along with the chiles.
12. Cook for another 2 minutes or so, then garnish and serve.

potatoes, salt, butter, onion, cayenne, curry powder, amchoor powder

Taken from www.epicurious.com/recipes/food/views/home-fried-potatoes-with-onion-and-amchoor-386140 (may not work)