Bombay potatoes are my new favorite side dish. This is the BEST Indian potato recipe this side of Bombay, as flavorful as it is easy. I LOVE that they only require 7 ingredients! This keeps things frugal, but I still get to serve my family something tasty and fun.
Meals made with Indian spices are fantastic, but can sometimes take a little coaxing and convincing – especially with kiddos. These Bombay Potatoes, however, are a great way to introduce kids to the world of flavors beyond chicken nuggets.
What makes these Indian potatoes so yummy is the cooking technique. You start by par-boiling them, which simply means you partially boil them. That’s what makes them tender inside. Then you finish them in the oven, where they get their crispiness.
The flavor is savory-sweet, without the heat. People commonly assume Indian food is hot & spicy, which isn’t necessarily true. Just like Mexican or Chinese food, the amount of heat in the recipe is adjustable based on the spices you choose. For those who like a little kick in each bite, you can find hot curry powders guaranteed to raise the temperature. And for those who like to keep things on the mild side, the curry powder sold at the grocery store is usually heat-free.
You could do a deep dive into the different types of curries from around the world, and each one brings its own special blend of flavor. But if you want to keep things simple, stick with madras curry, or look for a powder that’s yellow or gold. Be sure to read the label for heat levels. If it says “hot,” it probably is.
INGREDIENTS – WHAT YOU NEED
This recipe only require potatoes, oil, and spices/seasonings. Start with yellow or gold potatoes, kosher salt, turmeric, vegetable oil, mustard seed, curry powder, and garam masala.
HOW TO MAKE BOMBAY POTATOES
Preheat the oven to 475° (F). Peel potatoes (or leave the skin on if you prefer) and cut into chunks about the size of an ice cube from your ice cube maker.
Place potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and water to cover the potatoes by one inch.
Par-boil the potatoes (Bring to a boil, then reduce heat and simmer for 5 minutes).
Strain the potatoes from the water and transfer to a large bowl.
To the large bowl, add the oil, mustard seed, curry powder, garam masala, and remaining salt and gently toss spices with potatoes.
Transfer potatoes to a foil-lined baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from the oven once the potatoes are fork-tender and golden brown. Serve hot. Enjoy!
WATCH MY VIDEO ON HOW TO MAKE BOMBAY POTATOES
WHAT CAN YOU SERVE WITH THIS RECIPE?
There’s no rule saying Indian potatoes must be served with Indian entrées. They go great with a rotisserie chicken or a nice steak. This Indian potato recipe is also wonderful with roast chicken, baked whitefish, and grilled lemon-pepper shrimp. Or serve them with traditional Indian cuisine like tandoori chicken or chicken tikka masala.
ARE BOMBAY POTATOES SPICY?
This recipe only becomes hot & spicy if you use a curry labeled as “hot.” Otherwise, they’re simply flavorful.
Another easy and delicious Indian recipe is Baked Tandoori Chicken.
ARE BOMBAY POTATOES VEGAN?
This recipe is 100% vegan – and 100% delicious!
CAN YOU MAKE THIS RECIPE IN AN AIR FRYER?
Air fryers are so popular, and a great way to give your oven the night off. Here’s how to convert the recipe when cooking with an Air Fryer:
- Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover the potatoes by one inch.
- Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
- Add the vegetable oil, mustard seed, curry powder, garam masala, and remaining ½-teaspoon of salt and toss gently with potatoes.
- Spread out potatoes evenly in the fryer basket. Air fry at 400°F for 5 minutes.
- Remove and shake basket, or toss with tongs, and cook for another 5 minutes, or until potatoes are crispy. Enjoy!
PRO TIPS/RECIPE NOTES
- Increasing the spice level in food allows you to decrease the salt level. Robust spices like curry and garam masala taste salty, even though they are not. This is a super-easy way to reduce your sodium intake while still maintaining flavor. If sodium is a concern for you, play around with the salt/spice ratio to find your optimal blend.
- Use an oversized slotted spoon or a set of tongs to remove the potatoes from the water and place into a bowl, leaving the pot of water on the stovetop until it cools. So much safer!
- A few shots of cooking spray on your foil-lined baking sheet (before you bake) makes it easier to flip and remove the potatoes later.
- Once you’ve made this recipe, it’s easy to put a new twist on your favorite recipes. Try them inside your next breakfast burrito for unexpected pop of flavor. Or mix with sautéed onions, scrambled eggs, and shredded cheddar cheese to create a breakfast bowl that’s truly next-level.
WHAT OTHER POTATO DISHES CAN YOU MAKE?
- Make these amazing Make-Ahead Twice Baked Potatoes.
- Create these delicious Oven Baked Homemade French Fries.
- Prepare these Make Ahead Mashed Potatoes.
- Make this amazing Cheesy Broccoli Potato Bake Freezer Meal.
- Prepare this savory One Pan Ranch Chicken and Potatoes.
The next time you make this Indian recipe, I would love to see it! Snap a picture and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver!
- 6 medium waxy potatoes I use yellow/gold potatoes
- 1 1/2 tsp kosher salt divided into 1 teaspoon and a ½ teaspoon
- 1 tsp turmeric
- 3 tbsp vegetable oil
- 2 tsp mustard seed
- 1 tsp curry powder
- 1 tsp garam masala
- Preheat the oven to 475° (F).
- Peel potatoes (or leave the skin on if you prefer) and cut into chunks about the size of an ice cube from your ice cube maker.
- Place potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and water to cover the potatoes by one inch.
- Par-boil the potatoes (Bring to a boil, then reduce heat and simmer for 5 minutes).
- Strain the potatoes from the water and transfer to a large bowl.
- To the large bowl, add the oil, mustard seed, curry powder, garam masala, and remaining salt and gently toss spices with potatoes.
- Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes when you’re halfway through. Remove from the oven once the potatoes are fork-tender and golden brown. Serve hot. Enjoy!
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