6 sm. potatoes
1-2 tbsp. Mazola
2-3 dried red chilies
1/2 c. white poppy seeds, ground fine
1/2 tsp. turmeric
1/2 to 1 1/2 tsp. chili powder
1-2 serranos, diced
1 1/2 tsp. cumin powder
1 1/2 tsp. salt
1 c. water

Peel and dice potatoes. Fry potatoes over high heat until they begin to brown. Remove potatoes and add red chilies and ground poppy seeds over medium heat. When mixture turns brown, add potatoes and rest of the dry ingredients.

Turn heat to low; add a little water at a time so mixture simmers. Simmer until potatoes are cooked and most of the water is absorbed. Don't burn. Garnish with poppy seeds. Don't grind.