Wash the potatoes. Cut slits in them, but not all the way through.
Bring a pot of water to boil. Add enough salt to the water so that the taste of salt stands out.
Add the potatoes and boil them for about 10 minutes. Drain the potatoes well and transfer the potatoes to a mixing bowl.
Preheat the oven to 425 Degrees Fahrenheit | 220 Degrees Celsius.
Prepare the tempering by adding oil to a small pan. Add mustard seeds and once it splutters, add cumin seeds. After cumin sizzles, add garlic and saute till garlic cooks.
Turn off the heat and add cut red chilly and turmeric. Pour this over the potatoes and coat well. Try to spoon the oil inside the slits.
Arrange the potatoes in a single layer on a baking tray.
Bake for 20 minutes. After 20 minutes, stir the potatoes so that the extra oil on the tray coats the potatoes well. Bake for another 20 minutes until slightly crisp and golden brown.
Garnish with finely chopped cilantro leaves.
I used baby potatoes, but you can also use big potatoes. The baking time will increase to 30 minutes + 30 minutes.