Ingredients:

• 3 tablespoons ghee, store-bought or homemade
• 2 large Idaho^® Russet potatoes, boiled whole, peeled while warm, and cut into 1/2-inch cubes
• 1/2 teaspoon Kashmiri or other red chili powder
• 1/2 teaspoon ground toasted cumin
• 1/2 teaspoon chaat masala, plus more to taste
• 1 small red onion, finely chopped
• 1/4 cup whole-milk yogurt 
• Kosher salt
• 2 tablespoons green chutney
• 2 tablespoons tamarind chutney, store-bought or homemade
• 1/4 cup sev, plus more if desired
• Pomegranate seeds, for serving
• Cilantro leaves, for serving

Directions:

1. In a sauté pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chili powder, cumin, chaat masala, and onion. Stir gently until the potatoes are evenly coated with spices.
2. In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter. 
3. Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and more sev.