6-8 Tbsp of Oil (olive oil, cooking oil, canola oil)

2-3 tbsp of salt

2-3 tsp of Oregano (an Italian herb found in the spice aisle of any basic grocery store)

2-3 tsp of Basil (dried or fresh, again found in either the spice aisle or the fresh herb aisle of any basic grocery store)

2 tsp of garlic powder (again found in the spice aisle of your basic grocery store)

1 tsp of either Phav Bhaji Masala or Chana Masala (found in east Indian grocery store)

1 tsp of Hing (found in east Indian grocery store)

1. Place large pot of water on stove and bring to rolling boil.

2. In the meantime, wash peel and cube potatoes into large cubes (about 1/2" – 3/4” cubes)

3. Wash potatoes to get rid of extra starch and drain well in large colander over sink or clean large bowl.

4. Place potatoes in pan of boiling water and add 2-3 tbsp of salt to the water.

5. Boil potatoes for about 5-7 minutes on medium to medium-high heat (no more than 7 minutes please)

6. This ensures that your potatoes would stay firm (al dente, have a firm bite to them) and not get mushy later on.

7. Shut off fire after the 7 minutes and drain in colander to remove all water.

8. Place the potatoes back into the large pot

9. Add Oregano, Basil, Garlic Powder, (choice of Phav Bhaji Masala or Chana Masala), heeng, maybe pinch of crushed pepper flakes (just a pinch now)

10. Mix the potatoes with the spices along with the 8 tblsps of oil very gently so as not to break the cubes.

11. Place in large oiled baking dish and spread to even layer gently.

12. Bake at 500 degrees for about 5 minutes after five minutes move potatoes around and broil for another 3-4 minutes.

13. Potatoes are done when they look a bit golden around the edges but not burnt. (should take no more than ten minutes to achieve the look.

14. Serve with ketchup or chutney of your choice or with sour cream with few bits of dill or coriander.