If you’re thinking curry for dinner, Bombay potatoes should be right in tow. Chock full of exotic Indian flavors and fiery spices, they are a perfect pairing for bold curries and other hearty Indian dishes. The heat comes from many sources here: cayenne pepper, chili powder, and garam masala all add to the overall warmth. Turmeric and black mustard seeds top off the unique and exotic flavor.
Best of all, Bombay potatoes are easy to dress up in the kitchen. For instance, add sautéed onions and tomatoes for an added “from the garden” oomph. Or mix them in with scrambled eggs for an Indian-inspired hearty breakfast. They can also be paired with a simply spiced plain Greek yogurt. Try it with salt, pepper, cumin, or coriander to start. Those leftovers can truly make your next day breakfast something surprisingly special.
Like these potatoes? You’ll love these too:
- Jalapeño Popper Mashed Potatoes: All the flavors you expect! Creamy, fiery, and meaty.
- Smoky Chipotle Potato Salad: A perfect side for barbecue.
- Fiery Sriracha Fries: That chili garlic hot sauce provides plenty of fiery, pungent flavor!
Bombay Potatoes
Ingredients
- 3 potatoes medium-sized, cubed
- 2 tablespoons olive oil
- 3/4 teaspoon black mustard seeds
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper powder
- Pinch salt
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
- Heat a pot of water to boil, then add the potatoes. Boil the potatoes until soft (approximately 12 to 15 minutes). Drain the potatoes and allow them to cool to room temperature.
- Transfer the potatoes to a large bowl, then add the olive oil and all spices. Stir to fully coat the potatoes.
- Transfer the potatoes to the foil-lined baking sheet and place the baking sheet in the oven.
- Roast the potatoes for 35 to 40 minutes, flipping the potatoes once at the 15 to 20 minute mark.
- Remove from oven and transfer to a bowl. Serve immediately as a side or mix with other ingredients.
What kind of potatoes do you recommend for this recipe? I’ll be making them this weekend.