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Add the baby potatoes to a small pot and cover with water. Bring to a boil on the stovetop and boil for 10 minutes, or until the potatoes are softened through.
Cool. If desired, you can peel them and slice them in half, or just leave them whole, depending on the size and how you want to serve them.
Heat the vegetable oil in a large pan to medium heat. Add the mustard seeds and cumin seeds and cook 1-2 minutes, or until the seeds start to pop.
Add the softened potatoes along with the spices. If the potatoes are too dry, add 2 tablespoon water and stir. Toss to coat and cook 2-3 minutes, until the potatoes crisp up to your liking.
Remove from heat and squeeze fresh lime or lemon juice over them. Garnish and serve.