Bombay Potatoes

If you are looking to step up your potato game, then these Indian-inspired Bombay potatoes are great to serve at your next gathering or family dinner. They are so easy to make and they are so good. Little effort required.

These potatoes are tender and fluffy in the center, crispy on the outside, and full of slightly spicy seasoning as the coating. They are the perfect pairing for any meal.

Let’s get started.

INGREDIENTS:

6 Large Potatoes – Washed well and cubed in 1×1-inch pieces
Salt and pepper
1 Tsp. Turmeric
Avocado Oil – about 3 Tbsp
1/2 Tsp. Ground Coriander
1 Tsp. Curry Powder
1 Tsp. Garam Masala
1/4 Tsp. Cayenne Pepper – more if you like heat or omit if you don’t
1/2 Tsp. Paprika

DIRECTIONS:

1. Preheat the oven to 400*. Line a baking tray with parchment paper.
2. Add the potatoes to a large pot and fill with water. Bring to a boil and boil for 5 minutes. Remove from heat and drain. Add the potatoes to a large bowl.
3. Add the oil, coriander, salt, pepper, curry powder, garam masala, cayenne, and paprika to the potatoes and toss to coat well.
4. Place the potatoes on the sheet tray and spread out evenly.
5. Bake for 20 minutes. Remove and toss to ensure even cooking and that all sides get golden brown.
6. Place back in the oven for 10 to 15 minutes or until tender and golden brown.
7. Remove and place on a serving tray. Top with fresh chopped cilantro or parsley. Serve as desired.

• I like to serve this with a “raita” which is a delicious cucumber yogurt dipping sauce. You can also serve this with sour cream and lime. So good. You can serve this however you desire.
• If you do not like heat then you can simply leave out the cayenne pepper. Bombay potatoes are slightly spicy so I highly recommend adding a tiny bit of heat. But, that is completely up to you.