Place the baby potatoes in a large pot and cover them with water. Bring to a boil and cook for about 15-20 minutes until fork-tender, then drain.

In a skillet, heat the vegetable oil over medium heat.

Once the oil is hot, add the cumin and mustard seeds. Let them sizzle for about 30 seconds until they pop.

Add the turmeric powder and red chili powder to the skillet. Stir quickly to combine.

Carefully add the boiled potatoes to the skillet. Toss them gently to coat with the spice mixture.

Sprinkle salt over the potatoes to taste.

Let the potatoes cook for another 5-7 minutes, stirring occasionally, until crispy.

Remove from heat and garnish with fresh cilantro.