Place the potatoes on a rimmed baking sheet and toss with the cumin seeds, fennel seeds, yellow mustard seeds, nigella seeds,
ground turmeric, the zest and juice
of 2 limes, garlic and 2 teaspoons
of the salt.
If you'd prefer to use fresh
turmeric and have it available, I would add between 1 — 2 inches
of fresh
turmeric in
place of the
ground quantity in the recipe card below.