A quick everyday dish that is brightened up with dill!
Peel the potatoes, cut into large wedges and then dice those into 1/2 cm thick slices. If you prefer to cut them another way that is fine too
Heat oil in a pan on medium heat. A wider skillet will allow for quicker cooking but a small 7-8 inch one is fine too
Add the cumin seeds and whole red chillies. When the cumin seeds crackle turn down the heat a little and add the chilli flakes. The oil will turn a lovely red.
Now in go the potatoes and salt, give it all a little whirl and let the potatoes cook for 20 minutes on low heat. Do not add water.