Add 1/2 cup of water to the bottom of a pressure cooker fitted with a steamer insert. Place potatoes in the steamer.

Cover the pot and cook over high heat for 5 minutes. If you’re using an Instant Pot or electric pressure cooker, select “manual” and set timer to 5 minutes. If you are using a stovetop pressure cooker, cook over medium heat until until high pressure is reached. Turn to medium low heat and cook at high pressure for 5 minutes. Use natural release when the potatoes are done.

Carefully transfer the potatoes to a large plate to cool. When the potatoes are cooled enough to handle, peel the skin by hand. (*see footnote 2)

You can pan-roast the potatoes now, or store them until serving.

Add olive oil to a large skillet and heat over medium high heat until warm. Add potatoes to the skillet. Evenly sprinkle salt, turmeric powder, and chili powder on top. Let cook for a minute. Then gently shake the pan in a swirling motion, so that the potatoes are covered evenly with spices. Cook and stir until the surfaces are crisped.

Transfer potatoes to a serving plate. Drizzle a spoonful of vinegar on them and garnish with cilantro.