Crunchy Potato Curry - cooking recipe

Ingredients

2 pounds whole new potatoes
3 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons salt
2 teaspoons curry powder
2 teaspoons gram flour
1 teaspoon cayenne pepper
1 teaspoon ground ginger

Preparation

Wrap potatoes in wet paper towels; microwave until slightly tender, about 7 minutes. Cut into bite-size pieces.
Heat olive oil in a skillet over medium-high heat. Add cumin seed; cook and stir until golden, about 1 minute. Add potatoes, salt, curry powder, gram flour, cayenne pepper, and ground ginger. Cook and stir until toasted and crispy, 8 to 10 minutes.