Wash and clean the potatoes. Remove any bruises (and these tend to have some serious ones!) and slice them.
Steam them for around 6-7 minutes
or until tender enough to be able to prick through a knife.
Add around 1-2 tbsp of oil in a hot skillet. Now add the steamed potatoes. The amount of oil will depend on your "generosity" and the kind of skillet you are using. You will need this amount if using a cast iron skillet whereas just about 1 tbsp might be enough for a non stick skillet.
Roast them until crispy and browned - takes about 8-10 minutes. (And if you have a lousiest electric stove like I do - it will take you for EVER!)
Remove the potatoes and drop them on a paper towel to remove excess oil if any. Sprinkle some salt immediately over them. Keep aside.
In the same skillet (no need to add oil), add the cumin seeds. When it starts to get aromatic and splutters, add the onions, spring onions and chilies (if using) along with little salt (remember there is some salt already in the potatoes). Add the ginger garlic paste and saute for another minute or two.
Next add the seasoning of you choice and cook for another few seconds. Next goes the cooked rice.
Give it a mix until combined.
Add the fried potatoes next.
Mix well and close with a lid for 1 minute or so in low flame. This is for the flavors to mingle.