Bombay Potatoes Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
297 kcal
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Course
Side Dish
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Cuisine
North American, Indian
Bombay Potatoes Recipe
Description
The Bombay Potatoes recipe starts with Yukon gold potatoes cut into bite-sized cubes. They are boiled briefly with baking soda, which helps break down the edges, giving the potatoes a rough surface that crisps up well during roasting. A spice-infused oil is made by heating olive oil with curry powder, mustard seeds, turmeric, garlic powder, onion powder, and salt. This fragrant oil is tossed with the potatoes before they are spread on a baking sheet and roasted at a high temperature.
The cooking process results in potatoes with tender interiors and a flavorful, spiced crust. The mustard seeds add subtle texture and a mild pungency, while the turmeric and curry powder provide earthy and warm notes. The dish is visually appealing with a golden hue from the turmeric.
Bombay Potatoes work well as a side dish with many Indian meals but can also be served alongside grilled meats or mixed into vegetable platters. Garnishing with fresh cilantro or parsley adds a herbaceous contrast. The recipe’s approach highlights balanced spices and textures suitable for home cooking.
Ingredients
- 2 lb potato Yukon gold variety
- ¼ teaspoon baking soda
- 3 tablespoons olive oil or ghee or melted butter
- 2 teaspoons curry powder
- 2 teaspoons mustard seeds
- 1 teaspoon Turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt sea salt
- cilantro for serving, minced or parsley
Instructions
- Turn your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the potatoes into 8 pieces each. (First, cut each potato in half lengthwise. Then, place them cut side down and cut both halves lengthwise then cut them crosswise once to make cubes.)
- Add the baking soda to a large pot of water and bring it to a boil over high heat. Add the potatoes and boil them for 10 minutes.
- Drain the potatoes using a colander then shake the colander to rough up the potatoes. They should look like they're coated in mashed potatoes. Let them dry for 1 minute.
- While the potatoes are cooking, make the curry oil. Heat the oil in a small frying pan over medium heat. Add the curry powder, mustard seeds, turmeric, garlic powder, onion powder, and salt and let it simmer for 1 minute.
- Transfer the potatoes to a bowl, pour the curry oil over the top, and mix well.
- Spread the potatoes out in an even layer on the baking sheet and bake for 30 minutes. Turn the potatoes over and then continue to bake for another 10-15 minutes, until they are golden brown and super crispy. Serve the potatoes with minced parsley or cilantro sprinkled over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 297kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 664mg | 28% |
| Potassium | 970mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 45mg | 50% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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