Boil potatoes, peel, and cut into medium cubes.
Heat vegetable oil in a skillet and crackle cumin seeds until aromatic.
Add chopped green chili and boiled potato cubes; sauté for 3 minutes.
Add turmeric powder and salt; toss on medium heat for 5 minutes until potatoes turn crisp on edges.
Sprinkle amchur powder over top and serve warm.