Begin by filling a large pot with water and bringing it to a boil. Add the quartered Yukon Gold potatoes and half of the turmeric powder. Boil for 10–15 minutes until just tender. Drain and cool briefly under cold running water.

In a mixing bowl, combine the remaining turmeric powder, Kashmiri chili powder, and salt. Stir well to create a vibrant spice mixture.

Once the potatoes have cooled, gently remove the skins. Add them to the spice mix and toss well. Gradually incorporate a small amount of water for the spices to adhere.

Heat cooking oil in a skillet over medium heat. Add mustard seeds and listen for them to pop. Stir in cumin seeds, then add the coated potatoes. Fry for about 3–4 minutes per side until crispy and golden-brown.

Remove the potatoes from the skillet to drain on paper towels. Optionally sprinkle with fresh curry leaves or chopped cilantro before serving.