Spiced Indian Potatoes

1 lb. potatoes, boiled until just tender and cut into 1” pieces
2 Tbls. cooking oil
¼ - ½ tsp chili flakes
¼ tsp whole fennel seeds
½ tsp mustard seeds
½ tsp whole cumin seeds
1 cup ripe tomatoes, chopped
1 tsp salt
¼ tsp turmeric powder
1/8 tsp cayenne powder (optional)

Heat the oil in a medium pot over medium-high heat. When hot add chili flakes, fennel seeds, mustard seeds, and cumin seeds for 15 seconds. Immediately add tomatoes, salt, turmeric, optional cayenne, and potatoes. Add ¾ cup water, stir, turn heat to low, cover and cook gently for 20 minutes, stirring occasionally. Mash a few potato pieces into the cooking liquid to thicken.  Serve hot.