Preheat the oven at 375 degrees F and line a baking tray with parchment paper or aluminum foil. If using aluminum foil, add ½ tsp of oil and spread it evenly.
Clean, peel, and chop the potatoes and pat them dry.
In a mixing bowl, add the cut potatoes, 1 tsp of oil, red chili powder, salt, turmeric powder, hing, and rice flour. Rice flour adds crispiness to the curry. Mix it thoroughly and make sure you have coated the spices well.
Spread it evenly on the baking sheet and bake it for 40 minutes at 375 degrees F tossing them around halfway through.
Here it is after 20 minutes. Gently flip and mix the potatoes and bake again for 20 more minutes. And here it is after the baking. Transfer it to a serving bowl.
Tempering- In a separate tempering pan, add the remaining 1 tsp of oil. When the oil is hot, add the mustard seeds, urad dal, and one dried red chili. When the mustard seeds splutter, add it to the baked potato kari.
Serving - You can serve it with dal and rice or with rasam rice, sambar rice, or even yogurt rice. This potato kari goes very well with any rice dishes.
You can use any potato varieties, but I have tested it only with red and yellow potatoes.
Adjust the salt and spices according to your preference.
You can add fennel powder or garam masala or use your favorite set of spices along with red chili powder.
Drain the water and pat the chopped potatoes dry. If there is more moisture, make sure you bake for few more minutes.
Tempering is optional, and you can skip the hing for a gluten-free version.