Cumin-Mustard Crusted Baby Potatoes

I've come to the realization that I know more potato recipes than can possibly be healthy. But what the hell, I'm Indian (conveniently blame my roots) and we love our starch-- Atkins wouldn't survive a second in our society. A Telugu roommate from college used to make this HOT stir fry. The right way to eat this, is to press open the crusty coating of each baby potato till the fluffy cottony insides burst out and then, mush it into rice (more starch, naturally) drowned in Rasam. Rasam is this tangy, tempered soup made of pepper, tamarind, and tomatoes. My mom makes the best Tomato Rasam, ever and I really should get the recipe at some point, but for now I cheat and use MTR's ready made mix. Back to the potatoes, it obviously isnt compulsory to have Rasam, these potatoes make a nice side to just about any meal, Indian or not, what does not go well with pomme de terre...hellllooo! :)

You will need:

1lb baby potatoes, boiled and peeled

1 tsp cumin (jeera) seeds

1 tsp mustard seeds

2 tsp chilli powder (or less depending on taste)

1 tbsp vegetable oil

Salt to taste
Cilantro for garnish

Method

Pour oil into pan on high heat. Quickly add mustard and cumin seeds and heat till they start and finish popping. Reduce to medium heat. Add chilli powder, immediately followed by the potatoes. Sprinkle salt and toss potatoes around till they are golden brown. Garnish with chopped cilantro.