Boil the potatoes in salted water for 10 minutes until cooked but not mushy. Gently press them flat without breaking or smashing them.
Heat a large non stick pan with 2 tbsps of canola oil. Place these pressed potatoes in the pan in one layer.
Cook over medium-high heat for 10 minutes until the bottom is crispy. Sprinkle red chilli powder and salt over it, turn over and crisp the other side cooking another 5-8 minutes. Sprinkle more red chilli powder and salt the other side.