Set oven to 400 degrees.

Take your washed and dried potatoes and using your hands add a thin layer of ghee or other oil to the potato, about 1 tbsp for all four potatoes.

Grind some Hot Pepper Salt over the outside and set them right on the rack in the oven for 60 minutes.

Take the potatoes out of the oven and cut them in half and set aside to cool.

Add 3 tbsp of your remaining ghee or oil to a saute pan and wet over medium heat.

Add in whole cumin seeds once the oil gets warm and wait for them to start to sizzle.

Add in the chili pepper, ginger, and peas and stir.

After 1 minute, add in the rest of the spices, corriander, chili powder, garam masala, turmeric, and black pepper and toast the spices for 1 more minute and remove from the heat.

Scoop out your potatoes leaving a thin wall of potato to help them keep their structure and put the potato into a bowl.

Add in the spice mix from the stove and stir to combine all of the ingredients.

Fold in 4 tbsp of heavy cream to add some richness and to keep the potatoes from drying out when they go back into the oven.

Put the potatoes back into the oven at 350 degrees and bake for an additional 30 minutes.

You can serve the potato halves or cut them in half again for a more samosa sized portion.

Top with yogurt and fresh cilantro and mint.

You can also serve with a traditional mint or tamarind chutney.