Wash and peel the potatoes and carrots.
Cut the potatoes into wedges, first cut in half lengthwise, then cut each half into 3 - 4 wedges, depending on the size of the potato.Cut the carrots into quarters. In a bowl, mix together the spices, add a tablespoon of oil and toss in the potatoes and carrot wedges. Toss well, to coat the vegetables with spice mix.
Heat up the oil in a deep frying pan, or a wok if you have on medium - high heat. When the oil is hot, carefully add the potato wedges. If possible one by one, so they don't stick to each other.
Turn the heat down to medium or low - medium and fry the potato wedges, stirring occasionally until cooked through, about 15 minutes.
Once the potato wedges are done, take them out of the frying pan and transfer them to a bowl lined with paper towel, to absorb excess oil. Do not switch off the stove.
If you have carrots as well, add the carrots to the same frying pan, with the same hot oil and fry for a couple of minutes, until they get a nice golden coating. It will only take 2 - 3 minutes.
Transfer to the same bowl as potatoes.
Enjoy!