Bombay Potatoes
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Aromatic and comforting, these Bombay potatoes are bursting with flavor! Parboil potatoes, generously coat them in an easy to make curry oil, then roast them to fragrant, crispy perfection. The potatoes are a hearty and satisfying base to rich and aromatic spices, blending flavor and comfort food into an incredible Indian-inspired side dish.
For classic roasted potatoes, make these crispy roasted potatoes!
What are Bombay potatoes?
This Bombay potato recipe is for roasted potatoes flavored with homemade Indian-inspired curry oil. āBombay aloo' is the name for the Indian side dish where potatoes are parboiled and then fried with onions in a tomato-based masala sauce. While this Bombay potato recipe still showcases the vibrant and delicious flavors of Indian cooking, it simplifies the process by calling for a curry oil that takes just one minute to prepare, and we opt for roasting instead of frying to make them a bit lighter.
Ingredients notes
The ingredients needed for Bombay potatoes are simple: Grab some starchy potatoes, a fat source of your choice, and a bunch of aromatic and warming spices. Gather these items:
- Yukon gold potatoes:Ā We recommend making Bombay potatoes with yukon golds as these spuds have the ideal sugar and starch content to make the crispiest exteriors with the softest interiors.
- Fat source: Olive oil, ghee, or melted butter ā your choice!
- Other ingredients: Baking soda and a bunch of spices: curry powder, mustard seeds, turmeric, garlic powder, onion powder, and sea salt. Top with either fresh cilantro or parsley.
How to make Bombay potatoes
Bombay potatoes are super easy to make. Just parboil your potatoes, make a quick and simple curry oil, then toss everything together and let the oven do its magic! This is how it's done:
- Prep: While the oven heats up, prep a baking sheet and cut your potatoes. Get a pot of boiling water ready, add the baking soda to it, and throw your cut potatoes in for ten minutes.
- Curry oil: While the potatoes are boiling away, whip up the curry oil. Simply add the spices in some oil for just a minute ā easy! When the potatoes are fork tender, drain them with a colander, and then give it some shakes to rough the potatoes up a bit. Transfer them to a bowl and pour the curry oil over them, tossing to coat the potatoes in those beautiful flavors.
- Bake: Spread your potatoes out in an even layer, making sure they're spaced out, and bake until they're golden brown and super crispy, turning them over part way through roasting. Garnish with cilantro or parsley, and enjoy!
Why add baking soda when boiling your potatoes
Were you surprised to see baking soda on the list of ingredients? If you haven't tried this before, let us explain why it works! Baking soda raises the pH level of the water, increasing the alkalinity, which causes the outer layers of the potatoes to break down. This does two things: first, it accelerates the cooking process to make tender potatoes, and second, it also releases more starch into the water. As the potatoes simmer away, they absorb this starchy slurry, getting softer and starchier. This coating contributes to them browning in the oven, creating the best textual interplay ā a soft, creamy inside encased in a crispy, golden exterior. It's the same trick we use in our popular crispy roasted potatoes recipe!
What spuds to use for Bombay potatoes
Selecting the right type of potatoes is the first important step! We recommend using yukon gold potatoes. These babies have optimal starch and sugar content, which is ideal for achieving a soft interior and crispy exterior. They have a delicious buttery flavor. If you can't find yukon gold, you can also use russet potatoes which have a good amount of starch, too!
What to serve with Bombay potatoes
Bombay potatoes make for a great appetizer, snack, side dish, or even as a flavorful vegetarian main course next to a side spring mix salad! Serve them alongside your favorite Indian dishes, or use them as a flavor addition when making grilled fish or meats. Bombay potatoes are always a hit at a BBQ!
Enjoy them as an appetizer or side dish when serving warming curries, like this paneer butter masala, lentil curry, a vegetable korma, or Indian meatball curry. They're a savory contrast to mango chutney chicken, too!
Recipe FAQs
How do I store leftover Bombay potatoes?
Store in an airtight container in the refrigerator for up to 4 days. They take around 15 to 20 minutes to reheat in a hot oven. Leftovers are great thrown into salads or used in wraps or sandwiches.
Should I peel the skin of the potato?
We don't think so! This comes down to personal preference, but the skin does help these Bombay potatoes become crispy and flavorful.
Are Bombay potatoes spicy?
While a bunch of aromatic and earthy spices are used to make these, none of them add heat to the dish ā there is no chili powder or cayenne used. If you'd like to make them spicy, you can always sprinkle some red chili powder into the mix. Otherwise, these Bombay potatoes will be aromatic and flavorful, but not spicy.
Can I make these vegan, gluten-free, or dairy-free?
To make these vegan or dairy-free, use olive oil or vegan butter instead of ghee or butter. They already are gluten-free!
Bombay Potatoes Recipe
Ingredients
- 2 lb Yukon gold potatoes
- Ā¼ teaspoon baking soda
- 3 tablespoons olive oil, ghee, or melted butter
- 2 teaspoons EACH: curry powder and mustard seeds
- 1 teaspoon EACH: turmeric, garlic powder, and onion powder
- Ā½ teaspoon sea salt
- Minced cilantro or parsley (for serving)
Instructions
- Turn your oven to 425 degrees Fahrenheit. Line a baking sheet withĀ parchment paper. Cut the potatoes into 8 pieces each. (First, cut each potato in half lengthwise. Then, place them cut side down and cut both halves lengthwise then cut them crosswise once to make cubes.)2 lb Yukon gold potatoes, Ā¼ teaspoon baking soda
- Add the baking soda to a large pot of water and bring it to a boil over high heat. Add the potatoes and boil them for 10 minutes.
- Drain the potatoes using a colander then shake the colander to rough up the potatoes. They should look like they're coated in mashed potatoes. Let them dry for 1 minute.
- While the potatoes are cooking, make the curry oil. Heat the oil in a small frying pan over medium heat. Add the curry powder, mustard seeds, turmeric, garlic powder, onion powder, and salt and let it simmer for 1 minute.3 tablespoons olive oil, ghee, or melted butter, 2 teaspoons EACH: curry powder and mustard seeds, 1 teaspoon EACH: turmeric, garlic powder, and onion powder
- Transfer the potatoes to a bowl, pour the curry oil over the top, and mix well.
- Spread the potatoes out in an even layer on the baking sheet and bake for 30 minutes. Turn the potatoes over and then continue to bake for another 10-15 minutes, until they are golden brown and super crispy. Serve the potatoes with minced parsley or cilantro sprinkled over top.Minced cilantro or parsley
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our side dish recipes!