Mix all the ingredients as mentioned above. Toss well and set aside.

You will not require all the seasoning. So keep it for more use.

Parboil the baby potatoes till slightly tender. Do not boil them till they are mushy. This is how I parboiled the potatoes - boiled the water with some salt. Once the water was boiling, I added baby potatoes to it and let them cook in the hot water on medium heat, for about 8-10 minutes. Then I drained the potatoes and let them rest till they are cooled.

Normally I boil the potatoes a day before and refrigerate them before using for a fabulous texture.

Once cooled, do not peel them. Slice them into halves. Set aside.

Once the potatoes are cooled, heat 2 tbsp of oil in a broad and heavy bottom frying pan or skillet.

Once the oil is hot, add the cooled and halved baby potatoes to the hot oil.

Cook and crisp them in the hot pan, on the medium high heat till they are crisp and golden.

Stir the potatoes in between, few times for even crisping from all the sides. It takes about 10 minutes.

Now switch off the flame. Add 2-3 tsp of Mexican seasoning to the hot crispy potatoes. Squeeze 2 tsp of Lime juice. Add some cilantro/coriander leaves. Toss well.

Serve these hot with some sour cream and salsa on the side.