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nickgriglack
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In a large pot, combine the potatoes, 3 tablespoons salt and 2 quarts water. Bring to a boil and cook, stirring occasionally, until a skewer inserted into the largest potato meets no resistance, about 25 minutes. Meanwhile, heat the oven to 500°F with a rack in the middle position.
Drain the potatoes in a colander; set aside. Wipe out the pot, then set it over medium. Add the butter and heat, stirring, until foamy and melted. Add the garam masala, fennel seeds, cumin seeds and ½ teaspoon pepper. Cook, stirring, until fragrant and the seeds begin to crackle, about 1 minute. Remove the pot from the heat, add the potatoes and stir to coat.
Empty the potatoes and spiced butter onto a rimmed baking sheet. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it is slightly flattened and splits open but remains intact. Roast without turning them until browned and crisp, 35 to 40 minutes. Serve sprinkled with the scallions.
Optional garnish: Lime wedges OR thinly sliced jalapeño chilies OR a combination