Masala Roast Potatoes

Place 1 lb baby gold potatoes in a large pot and add enough water to cover the potatoes. Add 2 tablespoons of sea salt to the water and bring to a boil.

Reduce heat to medium-high to bring to a simmer, and boil potatoes until they are cooked and tender, about 10-15 minutes. Drain the potatoes and set aside.

Heat half of the 3 tablespoons vegetable oil in a large pan over medium-low heat. Add cumin seeds, mustard seeds, and curry leaves to the oil until they start to sizzle.

Bring heat up to medium, add garlic cloves and red onion to tempered oil, and sauté until onions soften and become translucent, about 4-5 minutes.

Add tomato, cumin powder, Kashmiri chili powder, sugar, turmeric, and sea salt. Mix to coat the onions and tomatoes in the spice blend. Add ½ cup of water and allow to evaporate over 5-7 minutes.

Slice baby potatoes in half. Turn pan to medium-high heat, add in potatoes and mix until coated with the tomato onion mixture.

Leave potatoes in the pan for 10-12 minutes to form a deep mahogany red-brown masala crust. Add remaining vegetable oil partway through cooking.

Remove from heat and squeeze lemon juice over the potatoes. Taste, adjust for salt, and garnish with cilantro.