Preparation / Directions:
Peel the potatoes and cut into fingers ("French fries"), 1/3- to 1/2-inch thick.
Put fingers into a bowl of cold water for half an hour or more. Drain and wipe dry.
Heat the oil in an 8- to 9-inch skillet [or wok] over a medium flame.
When it is hot, put in the potatoes and cook them, turning once or twice, for 8 to 10 minutes.
The potatoes should be partially cooked and not browned.
Remove potatoes with a slotted spoon to a plate and set aside.
Put the sesame seeds into the same skillet. Stir once. Now add the slivers of garlic, continuing to stir and fry over a medium flame.
When the garlic begins to turn brown [the browning happens quickly], put in the turmeric and asafetida.
Stir once.
Now quickly add the half-cooked potatoes, salt, and cayenne. Stir again.
Cover.
Turn heat to low and cook gently until potatoes are done.
Stir frequently.
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