Bombay Breakfast Potatoes recipe
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Ingredients
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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
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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 Bombay Breakfast Potatoes
Directions
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Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix, mix well.
Cut russet potatoes in half, then into quarters, eighths, and sixteenths.
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.
Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.
Remove potatoes from the refrigerator and cut in half once more.
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.
Transfer potatoes to a plate and top with cilantro.