Spicy Roast Potatoes

2 lbs. peeled potatoes cut into one-inch chunks
4 cloves garlic, peeled and chopped coarsely
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chile powder
2 tablespoons ghee, butter, or olive oil

Pre-heat the oven to 350F. †Heat the fat in an oven-proof pan, add salt and then garlic, and fry on low heat for 3 minutes. Raise the heat, add potatoes and spices, and stir fry for 3 or 4 minutes, making sure that all the potato chunks get thoroughly coated with the spices. †Put the pan in the oven and bake for 40 minutes or until potatoes are turning crispy and brown. (If not adequately crispy, broil the potatoes for 3 or 4 minutes.) Correct the seasoning if necessary.

Serve at once.