Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors — this Bombay Potatoes recipe is the perfect side dish for any Indian meal!
Serve these potatoes with one of my curry or korma recipes for a delicious Indian Meal: Indian Chicken Korma, Creamy Indian Vegetable Korma, or Creamy Cashew Indian Chicken Curry.
Guys, we’re nearing the end of this crazy spree of Indian recipes!
I really love to create themed dinners, whether it’s for a dinner party or just for our family. Easy Indian sides dishes come in really handy with these meals, especially when they are as delicious as these Bombay potatoes.
Bombay potatoes are sometimes called Bombay aloo, aloo Bombay or alu Bombay, as aloo means potato and alu means edible root in the Hindi language.
While these Bombay potatoes are usually served as a side dish, they can also be a main course.
If you’re looking for an easy Indian side dish to go with a curry, my Vegan Palak Paneer or my Creamy Vegetable Korma, look no further than these tasty Indian potatoes!
What Type Of Potatoes Are Best For Bombay Potatoes?
The type of potatoes you use in this recipe can indeed influence the texture and final outcome. Waxy potatoes are preferred because they hold their shape well after cooking, making them perfect for roasting.
New Potatoes: As mentioned in the recipe, I used new potatoes. These are young, small potatoes with thin skins. They’re very waxy and perfect for this dish due to their firm texture.
Red Potatoes: Red potatoes are a fantastic choice as they’re waxy and have a nice, subtly sweet flavor. They also maintain their shape well during cooking.
Fingerling Potatoes: These are small, elongated potatoes that are dense and waxy. Their shape can make for an interesting visual variation in the dish.
Yukon Gold: While Yukon Gold potatoes are not as waxy as the others mentioned, they strike a good balance between waxy and starchy, which can work well in this recipe. They have a buttery texture and flavor that can complement the spices nicely.
Baby Potatoes: Baby potatoes are young, immature potatoes of any variety harvested before they reach their full size, so if you use baby potatoes, choose one of the varieties listed above. They have a sweet flavor and tender skin that doesn’t need to be peeled. The size of baby potatoes makes them ideal for roasting whole or halving in recipes.
The key with any potato you choose is to cut them into evenly sized pieces to ensure they cook evenly.
These little beauties are super fluffy with a crispy outer crust– just how roasted potatoes should be.
Many Bombay potato recipes call for boiling the potatoes and then frying them. This Bombay potato recipe roasts them for a healthier Indian potato dish.
They get a quick boil in some water seasoned with turmeric before they go in the oven, which is what gives them such a bright color.
I like them just as they are, but they are also great with both regular and sriracha-spiked ketchup. Blasphemous, I know.
What Do I Need To Make Easy Bombay Potatoes?
Quality spices are my secret kitchen weapon, and this Indian potato recipe uses a few that you might have in your pantry, and a few that you might want to acquire.
Turmeric
First, there’s the turmeric. You can find this stuff in just about any supermarket. Fair warning: turmeric stains like crazy so make sure you’re careful with it.
Curry Powder
Second, a good curry powder mixture. I like this curry powder which you can snag on Amazon.
The same brand makes my favorite garam masala (spice number 3!).
Black Mustard Seeds
Finally, you’ll need black mustard seed. This adds a lovely peppery flavor to the potatoes (and makes them look all fancy). I have a huge jar sitting around at my house. Truth be told, I can’t remember where I got them, but Amazon has a variety of options. Here is an organic one.
How to Make Bombay Potatoes
Here is the process to make these delicious Bombay Potatoes and it is really easy!
First, assemble the 8 ingredients.
Next, peel the potatoes and cut them up into bite-sized pieces. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes.
Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through.
Remove from oven once the potatoes are fork-tender.
Serve hot in a serving dish of your choice and optionally garnish with parsley leaves.
Just look at that beautiful texture and color!
And, that is how you make Bombay Potatoes!
Variations
There are numerous ways you can adapt this recipe to suit your personal preferences or to add variety. Here are a few suggestions:
Herb Variations: While parsley is used in the original recipe for garnishing, you can experiment with other herbs as well. Cilantro is a popular herb in Indian cuisine that would work well. Additionally, fresh mint could add a refreshing touch.
Additional Spices: You can experiment with additional spices such as garlic, ginger, cumin seeds, cumin powder, ground coriander, or fennel seeds.
Adding Vegetables: Consider roasting additional vegetables with the potatoes for extra nutrition and flavor. This could include bell peppers, carrots, onions, tomatoes or cauliflower. Just make sure to cut them into similar sizes as the potatoes for even roasting.
Adding Proteins: For a heartier dish, you can add proteins such as chickpeas, or for non-vegetarian options, diced chicken or prawns. If using meat, ensure it is cooked through.
Cheese Topping: For those not following a vegan diet, sprinkle some cheese over the roasted potatoes towards the end of the cooking time and then return them to the oven until the cheese melts. A strong cheese like feta or a melty one like mozzarella could work nicely.
Lemon or Lime Juice: For a tangy twist, drizzle some fresh lemon juice or lime juice over the potatoes just before serving. This acidity can help balance out the spices and enhance the overall flavor profile.
How to Make Bombay Potatoes Spicier
If you’re a fan of heat and want to make these Bombay potatoes spicier, there are several ingredients you can incorporate. Here’s how you can kick up the heat in this dish:
Chilies: Fresh, diced chilies can be added to the potatoes when you’re tossing them with the oil and spices. You might want to try using 1-2 small green or red chilies, depending on your heat preference. Remember to wash your hands well after handling them!
Cayenne Pepper: Cayenne pepper is much spicier than regular chili powder and can give the dish a significant heat boost. Start by adding ¼ to ½ teaspoon of cayenne pepper along with the other spices, then adjust to taste.
Chili Powder: Standard chili powder is milder than cayenne and can be used for a subtle kick without overpowering the other flavors. Try adding ½ to 1 teaspoon along with the other spices.
Red Chili Powder: Red chili powder, not to be confused with the milder chili powder blend, is quite spicy. Add anywhere from ¼ to ½ teaspoon of red chili powder along with the other spices for some extra heat.
Paprika: If you’re looking for a milder, smokier heat, consider adding some smoked paprika. It isn’t as spicy as the other options but will lend a wonderful depth of flavor. Add ½ to 1 teaspoon of smoked paprika to the spice mixture before tossing with the potatoes.
Remember, it’s always easier to add more heat later, so start with smaller amounts of these spices and adjust to your liking.
Frequently Asked Questions
Yes, but keep in mind that starchy potatoes like Russets may not hold their shape as well when cooked and might not give the same crispy exterior.
Peeling is recommended for a smoother texture, but if you prefer, you can leave the skins on for extra fiber and nutrients.
Yes, but roasting offers a healthier option with less oil and less mess. If frying, ensure the potatoes are cooked through and crispy.
They pair well with many Indian dishes like curries and kormas. They’re also a great side for roasted or grilled meat, or can be served as part of a vegetarian or vegan meal.
Yes, but the taste and texture will differ. Sweet potatoes can add a different flavor profile and are softer when cooked.
Yes, but keep in mind that dried herbs have a stronger flavor, so use them sparingly.
You can use any neutral-flavored oil that can withstand high heat, like vegetable oil, canola oil, sunflower oil or avocado oil.
You can use yellow mustard seeds as a substitute or try a pinch of mustard powder for a similar flavor.
Yes, but the flavor and texture will differ slightly. Ground spices may burn more easily, so watch closely during roasting.
Yes, you can boil and season the potatoes in advance. Just spread them out on the baking sheet and refrigerate until you’re ready to roast them.
Yes, this recipe is naturally gluten-free, dairy-free, vegetarian, and vegan. Always check labels to ensure your ingredients meet your dietary requirements.
What To Serve with Roast Bombay Potatoes
- This delicious (and Vegan!) Chickpea Tikka Masala recipe hits the spot is perfect for this recipe. Serve it with plenty of fresh cilantro!
- Spiced Chicken Korma recipe is the stuff dreams are made of. Loosen up those pants and make this delectable Indian together with Bombay Potatoes!
- Creamy cashews add a velvety richness to this flavorful Indian Chicken Curry – pair with Bombay potatoes for the perfect meal!
- And lastly, this Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup. If you’ve never tried Indonesian food, this is the perfect recipe to introduce you to it.
Storing and Reheating
How to Store Leftovers in the Refrigerator
Cool any leftovers to room temperature before transferring them to an airtight container. Once cooled and sealed, these potatoes can be stored in the refrigerator for up to 3-4 days.
How to Freeze Leftovers
To freeze your Bombay potatoes, first let them cool completely. Then, arrange them in a single layer on a baking sheet lined with parchment paper and place in the freezer until solid, about 1-2 hours. Once the potatoes are completely frozen, transfer them to a freezer-safe container or zip-top freezer bag. Freezing them in a single layer first prevents them from sticking together, making it easier to reheat the desired quantity later. Properly stored, they will maintain their best quality for 2-3 months.
How to Thaw Frozen Leftovers
The best way to thaw your frozen Bombay potatoes is by moving them to the refrigerator the day before you plan to eat them, allowing them to defrost slowly and evenly. If you’re in a hurry, you can use the defrost setting on your microwave, but remember to stir them regularly to ensure even defrosting.
How to Reheat Leftovers
You have options when it comes to reheating your Bombay potatoes, and each has its own benefits.
Oven (Recommended): Preheat your oven to 350°F (175°C). Spread the potatoes out on a baking sheet and cover with foil. Heat for 15-20 minutes or until thoroughly warmed. The oven is the best way to keep your potatoes crispy on the outside and fluffy inside, just as they were originally served.
Microwave: For a quick reheating option, use your microwave. Place the potatoes in a microwave-safe container and cover loosely with a microwave-safe lid or plate. Heat on high for 1-2 minutes, stir, then continue heating in 30-second intervals until heated through. Be sure to watch them closely as the high heat of the microwave can make the potatoes go from hot to overcooked quickly.
Save this to Pinterest and Share with Your Friends:
More Favorite Indian Recipes to Try:
- Healthy Slow Cooked Tikka Masala
- Paneer Tikka
- Indian Tomato Cilantro Chicken
- South Indian Sweet Potato Curry
- Vegan Indian Sweet Potato Soup
Bombay Potatoes Recipe
RECOMMENDED PRODUCTS
Ingredients
- 6 medium waxy potatoes - I used new potatoes, peeled and cut into bite-sized pieces
- 1 1/2 teaspoons kosher salt - divided
- 1 teaspoon turmeric powder
- 3 tablespoons vegetable oil
- 2 teaspoons black mustard seed
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 tablespoon of parsley leaves for optional garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the potatoes in a large pot along with 1 tsp salt, 1 tsp turmeric, and enough water to cover by one inch. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain the potatoes from the water and transfer them to a large bowl.
- Next, peel the potatoes and cut them up into bite-sized pieces. Place the potatoes in a large pot along with 1 teaspoon of salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer them to a large bowl.
- Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes.
- Transfer the potatoes to a foil-lined, rimmed baking sheet and roast in the preheated oven for 30 to 40 minutes, flipping the potatoes halfway through.
- Remove from the oven once the potatoes are fork-tender.
- Serve hot in a serving dish of your choice and optionally garnish with parsley leaves.
VIDEO
NOTES
Nutrition
Do you think these would work in an air-fryer?
Hi Kate,
I think so, give them a try and let us know!
– Linda
I tried these potatoes last week. I have to say, I am glad I reduced the recipe and only made enough for one as otherwise I would have demolished the whole tray. They are the tastiest thing I have ever ate. I served tofu saag and chana dal, they made the perfect accompaniment. Once we’re allowed to have parties again I will be making a huge batch of these as a buffet offering.
Hi Emma-Jane,
I laughed out loud reading your comment! Glad you love them!
– Linda