Crispy Bombay Potatoes

Aromatic and comforting, these Bombay potatoes are packed with bold flavor. The potatoes are parboiled, tossed in a quick homemade curry oil, then roasted until crispy and fragrant. With creamy centers and golden, spiced exteriors, they’re a hearty, satisfying base for warm, aromatic spices and make an irresistible Indian-inspired side dish.

These Bombay potatoes are my shortcut take on the classic Indian-inspired side dish, and they’re something I make on repeat. Traditionally, Bombay aloo is parboiled and fried in a tomato-based masala, but here I simplify things with a quick homemade curry oil and let the oven do the work. The result is roasted potatoes that are crispy on the outside, creamy in the middle, and packed with warm, aromatic flavor — with far less effort.

Yukon gold potatoes are my go-to for this recipe because they roast up beautifully, with golden edges and soft, fluffy centers. They’re tossed with olive oil, ghee, or butter, plus a blend of curry powder, mustard seeds, turmeric, garlic powder, onion powder, and sea salt. As they roast, the spices bloom in the fat, coating every bite with bold, fragrant flavor.

Once out of the oven, I finish them with a handful of fresh cilantro or parsley for a bright, fresh contrast. They’re comforting, flavorful, and the kind of side dish that tends to disappear fast.

These Bombay potatoes are my shortcut take on the classic Indian-inspired side dish, and I make them on repeat. Traditionally, Bombay aloo is parboiled and fried in a tomato-based masala, but here I simplify things with a quick homemade curry oil and let the oven do the work. The result is roasted potatoes that are crispy on the outside, creamy in the middle, and packed with warm, aromatic flavor — with far less effort.

Yukon gold potatoes are my go-to for this recipe because they roast up beautifully, with golden edges and soft, fluffy centers. They’re tossed with olive oil, ghee, or butter, plus a blend of curry powder, mustard seeds, turmeric, garlic powder, onion powder, and sea salt. A small pinch of baking soda helps rough up the potatoes just enough to create extra-crisp surfaces that soak up all that spiced oil – it’s the same trick I use in my extra crispy roasted potatoes recipe.

Once roasted, these little nuggets are finished with fresh cilantro or parsley for a bright, fresh contrast. They’re bold, comforting, and incredibly satisfying — the kind of side dish that quietly steals attention from everything else on the plate.

Why add baking soda when boiling your potatoes

If baking soda caught your eye in the ingredient list, here’s why it works so well. Adding a small amount of baking soda raises the water’s pH, helping the outer layer of the potatoes break down more quickly. This speeds up cooking and releases extra starch into the water. As the potatoes simmer, they develop a starchy coating, which is key to what happens next in the oven.

That starchy coating helps the potatoes brown more deeply as they roast, giving you the best texture contrast: soft, creamy centers with crisp, golden edges. It’s the same simple trick I use in my extra crispy roasted potatoes, and it makes a noticeable difference.

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Crispy Bombay Potatoes

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

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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.

4

Ingredients

• ▢ 2 lb Yukon gold potatoes
• ▢ ¼ 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
• ▢ ½ teaspoon sea salt
• ▢ Minced cilantro or parsley (for serving)

Instructions 

• Turn your oven to 425 degrees Fahrenheit. Line a baking sheet with 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, ¼ 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, ½ teaspoon sea salt
  
• 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
  

Notes

Nutrition

Serving: 1 = ¼ of the recipe, Calories: 297kcal (15%), Carbohydrates: 40g (13%), Protein: 5g (10%), Fat: 14g (22%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 664mg (29%), Potassium: 970mg (28%), Fiber: 5g (21%), Sugar: 2g (2%), Vitamin A: 14IU, Vitamin C: 45mg (55%), Calcium: 32mg (3%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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