Bombay Potatoes Recipe

4.45 from 434 votes

Elevate your meal with our Bombay Potatoes! Crispy exteriors, fluffy interiors, and a burst of Indian spices make this side dish a perfect complement to any Indian meal.

Prep Time5

Cook Time55

Total Time1

Course: Side Dishes

Cuisine: Indian

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings:

Calories: 164kcal

Author: Linda

Equipment

Ingredients

6 medium waxy potatoes I used new potatoes, peeled and cut into bite-sized pieces
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 of 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.

Video

Notes

Storage Info:

To store Bombay Potatoes, place them in an airtight container in the refrigerator for up to 3-4 days. While they can be frozen for up to a month, freezing may alter their texture. To reheat, place them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes or until thoroughly warmed. You can also reheat them in a microwave, stirring occasionally to ensure even heating. Avoid reheating multiple times, as this can affect the taste and texture.

Nutrition