Wash the potatoes thoroughly. Cut in half lengthwise.

In a large pot place 8 cups of water, 1½ tablespoons of salt and the bouillon cube. Bring to a boil. Add the potatoes, cover and simmer for 20 to 30 minutes or until the potatoes are tender when pricked with a fork. Drain the potatoes and discard the water. Let cool for 10 minutes.

Place all the dipping batter ingredients: flour, salt, color, cumin*, egg, and water in a bowl and mix with a wire whisk or fork until the mixture is smooth and free of lumps.

Pour the oil into a deep, heavy pot, place over medium-high heat, and bring to a temperature of 350 F.

Dip the potato pieces one by one into the batter, and drop carefully into the oil.

Deep fry for 3 to 4 minutes or until golden all around.

Drain over paper towels.

Serve with Hogao del Pacífico or Ají Valluno.