Bombay Potatoes
These easy-to-make Bombay Potatoes are incredibly tasty. Perfectly seasoned with authentic Indian spices, par-boiled and then baked until crispy.
Servings: 6
Calories: 218kcal
Ingredients
- 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
Instructions
- 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!
Notes
Use an oversized slotted spoon or a set of tongs to remove the potatoes from the water and place into a bowl, an easy and safe way to get the potatoes out of the water.
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.
Nutrition
Serving: 1g | Calories: 218kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Sodium: 620mg | Potassium: 990mg | Fiber: 4g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 2mg