- 4 tsp vegetable oil, divided 20 mL
- ¼ cup raw cashews, broken into large pieces 50 mL
- ¼ cup raisins 50 mL
- 2 lbs all-purpose potatoes, peeled and cut into ½-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 25 mL
- In a large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium heat. Sautê cashews and raisins until cashews are golden and raisins are plump, about 2 minutes. Remove with slotted spoon and set aside.
- In the same skillet, heat remaining oil. Stir-fry potatoes to coat with oil. Spread in a single layer and cover. Cook over medium heat, without stirring, for 5 to 7 minutes. Stir and spread into single layer again. Cover and continue to cook, adjusting heat to brown potatoes without burning, for 6 to 8 minutes longer. There should be a golden crust on most potatoes when done.
- Sprinkle with hot pepper flakes, cumin, salt and mango powder, if using. Add reserved cashews and raisins and sesame seeds. Toss well and adjust seasonings. Serve as a side dish or as finger food.