Bombay Potatoes Recipe
User Reviews
4.5
Bombay Potatoes Recipe
Description
In this Bombay Potatoes recipe, peeled new potatoes are cut into bite-sized pieces and parboiled with turmeric and salt, which colors the potatoes and imparts subtle flavor. After draining, the potatoes are mixed with vegetable oil, black mustard seeds, curry powder, garam masala, and additional salt to evenly coat each piece with spices. The seasoned potatoes are spread on a foil-lined baking sheet and roasted in a 400°F oven for 30 to 40 minutes, turned halfway through to promote even cooking and browning. Roasting enhances their texture, making the edges slightly crisp while keeping the interior soft and fork tender. A garnish of chopped fresh parsley can be added for color and freshness. The dish is a savory, mildly spiced accompaniment fitting well with various main courses, particularly Indian or curry-based meals.
The recipe includes reheating instructions: storing cooked potatoes in an airtight container in the refrigerator for up to 3-4 days, reheating in an oven or microwave, and freezing for up to a month though with potential texture changes. Avoid reheating multiple times to maintain quality.
Ingredients
- 6 potato I used new potatoes, peeled and cut into bite-sized pieces, medium waxy variety
- 1 1/2 teaspoons kosher salt divided
- 1 teaspoon turmeric powder
- 3 tablespoons vegetable oil
- 2 teaspoons black mustard seed
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 tablespoon parsley leaves for optional garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Next, peel the potatoes and cut them up into bite-sized pieces.
- Place the potatoes in a large pot along with 1 tsp salt, 1 tsp turmeric, and enough water to cover by one inch. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain the potatoes from the water and transfer them to a large bowl.
- Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes.
- Transfer the potatoes to a foil-lined, rimmed baking sheet and roast in the preheated oven for 30 to 40 minutes, flipping the potatoes halfway through.
- Remove from the oven once the potatoes are fork tender.
- Serve hot in a serving dish of your choice and optionally garnish with parsley leaves.
Notes
- Store cooked Bombay Potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a preheated oven at 350°F for 10-15 minutes or in a microwave, stirring occasionally for even heating.
- Freezing is possible for about a month, but texture may be affected upon thawing and reheating.
- Do not reheat multiple times to preserve taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 164kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Sodium | 466mg | 19% |
| Potassium | 745mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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