Cut the potatoes into ¼ inch thick wedges. Soak the potatoes in water until ready to use otherwise they will turn brown from oxidation.
Heat oil. Add the potato wedges to the hot oil and fry until they turn golden brown in colour. Keep stirring frequently for even browning.
Drain the fried potatoes on a plate and keep them aside.
Heat oil. Once the oil is hot, add asafoetida (hing) and cumin seeds and let them crackle for 4-5 seconds.
Add coriander powder, Kashmiri red chilli powder, dry mango powder (amchoor), and salt and saute for 1 minute.
Add the fried potatoes to the pan and toss them well with the spices.
Garnish with chopped cilantro (coriander) and serve hot.