Crunchy Potato Curry

2 pounds whole new potatoes

3 tablespoons olive oil

2 tablespoons cumin seed

2 teaspoons salt

2 teaspoons curry powder

2 teaspoons gram flour

1 teaspoon cayenne pepper

1 teaspoon ground ginger

Wrap potatoes in wet paper towels; microwave until slightly tender, about 7 minutes. Cut into bite-size pieces.

Heat olive oil in a skillet over medium-high heat. Add cumin seed; cook and stir until golden, about 1 minute. Add potatoes, salt, curry powder, gram flour, cayenne pepper, and ground ginger. Cook and stir until toasted and crispy, 8 to 10 minutes.