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Rinse and thinly slice 6-8 mini red skinned and Yukon gold potatoes.
Heat 1 ½ tbsp vegetable oil in a medium sized skillet and add 1 tbsp mustard seed and heat over medium high heat until the mustard seeds start to pop. About 3-4 minutes.
Add sliced potatoes and toss to combine evenly. Season with kosher salt and freshly ground black pepper and add 2 cloves grated garlic and stir to combine.
Reduce heat to medium and cover with a lid, leaving just a sliver of opening to allow some of the steam to escape. Cook for about 10 minutes, or until the potatoes can be easily pierced with the tip of a knife.
Remove lid, add 1 tsp chili powder, 1 tsp ground coriander, and 1 tsp ground turmeric and stir to combine.
Increase heat to medium high and cook another 5-7 minutes or until the potatoes have turned golden and start to crisp.