Fiestaa Potatoes

I made this potatoes for lunch as a side dish for lemon rice. These were one of the many methods I make potatoes for side. I named them Fiestaa potatoes because they looked (??) much similar to the Fiesta potatoes we get in Taco bell in US. I cut down the cheese & sour-cream since I am not a big fan of cheese and I am preparing this for south-indian lunch.

 
Ingredients:
Potatoes - Chopped to 1/2" cubes - 3 cups - You can opt to leave the skin on
Cumin seeds - 1/2 tsp
Garlic powder - 1 tsp or Garlic cloves - 6 - chopped into two
Chilli powder - 3/4 tsp / for taste
Salt - to taste
Oil - 3 tsp

Method:
Please note that we are not going to use any ladle/spoon to turn the potatoes around, but we are going to just use a wide shallow pan with one handle or a medium wide deep pan with two handles to flip and turn the potatoes.
Thumb rule - We are not going to use a ladle/spoon for this dish, except for tasting at the end..
Heat oil in a wide pan and add the cumin seeds. When they start crackling add the potatoes and the garlic powder and toss the pan such that all the potato cubes are coated with oil. Allow it to cook uncovered for 5 mins. Toss again for two more times and allow it to cook for 5 mins each time. When the potatoes are almost cooked add the chilli powder, salt and toss again. Allow the potatoes to get a light brown shade on all side by tossing once in a while. When the potatoes are brown, check for seasoning. Serve hot with rice.

I am sending this to 'Complete my Thali - Sabji' guest hosted by PJ of 'Seduce your Tastebuds, event by Jagruti of 'Joy of Cooking'.

I am sending this to Veggie/Fruit of the Month - Potato guest hosted by Divya-Dilse event by Priya.