Bombay Breakfast Potatoes recipe

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Ingredients

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon cayenne pepper
2 large russet potatoes, peeled
salt to taste
2 tablespoons butter
1 tablespoon olive oil
½ cup sliced green onions
¼ cup diced hot chile peppers
¼ cup chopped cilantro

Nutrition Info

172.5 calories
carbohydrate: 19.7 g
cholesterol: 15.3 mg
fat: 9.9 g
fiber: 3.5 g
protein: 2.8 g
saturatedFat: 4.2 g
servingSize: -
sodium: 91.8 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix, mix well.

  2. Cut russet potatoes in half, then into quarters, eighths, and sixteenths.

  3. Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain, transfer to a plate and let cool to room temperature, about 30 minutes.

  4. Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.

  5. Remove potatoes from the refrigerator and cut in half once more.

  6. Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.

  7. Transfer potatoes to a plate and top with cilantro.

Recipe Yield

4 servings

Recipe Note

By boiling our potatoes in Indian spices before we fry them, we can easily turn your basic old home fries into something extraordinary. This is also a great review for how to get perfect, crispy on the outside, fluffy on the inside breakfast potatoes. Even if you don't plan on using the Indian-inspired spices, you'll want to pay attention to the cook-first, fry-later approach. Top potatoes with a poached egg, if you like.

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