Bombay Potatoes (Spicy Indian Roast Potatoes)

If you’re looking for a quick and delicious side dish that will brighten up your dinner table, you’ve come to the right place! These Bombay Potatoes (Spicy Indian Roast Potatoes) have become a beloved staple in our home. They’re crispy, spicy, and packed with flavor, making them perfect for busy weeknights or family gatherings. Plus, they are vegan and gluten-free, so everyone can enjoy them!

What I love most about this recipe is how simple it is to whip up in just 30 minutes. Whether you’re serving them alongside a hearty curry or enjoying them as a stand-alone snack, these potatoes are sure to impress. Let’s dive into this delightful dish!

Why You’ll Love This Recipe

• Quick preparation: Just 30 minutes from start to finish means you can have a delicious side on the table in no time!
• Family-friendly appeal: With their crispy texture and flavorful spices, these potatoes are sure to please even the pickiest eaters.
• Vegan and gluten-free: Everyone can enjoy this dish without worrying about dietary restrictions.
• Versatile side: Perfect for any occasion—from casual dinners to festive gatherings.

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that you may already have at home. Let’s gather everything we need for our tasty Bombay Potatoes!

For the Coating

• 4 teaspoons water (to form slurry with chickpea flour)
• 4 tablespoons chickpea flour
• 2 teaspoons turmeric powder (divided)
• 2 teaspoons salt
• 1½ teaspoons red chili powder (Kashmiri chili powder, adjust to taste!)
• 2 tablespoons vegetable oil

For the Spices

• 1 teaspoon mustard seeds (substitute with ½ teaspoon whole grain mustard)
• 1½ teaspoons cumin seeds (substitute with cumin powder)

For the Potatoes

• 6 medium-sized Yukon Gold potatoes

Variations

One of the great things about these Bombay Potatoes is their flexibility! Feel free to get creative with your ingredients.

• Add some greens: Toss in some chopped spinach or kale for an extra nutritional boost.
• Spice it up: Experiment with different spices like garam masala or curry powder for a unique twist.
• Make it cheesy: Sprinkle some nutritional yeast on top before serving for a cheesy flavor without dairy.
• Change the potatoes: Try using sweet potatoes or baby potatoes for a different texture and taste.

How to Make Bombay Potatoes (Spicy Indian Roast Potatoes)

Step 1: Prepare the Potatoes

Start by washing and peeling your Yukon Gold potatoes. Cut them into bite-sized pieces so they cook evenly. This size helps create those crispy edges we all love!

Step 2: Make the Coating

In a bowl, mix together the chickpea flour, turmeric powder, salt, red chili powder, and water until you have a smooth slurry. This coating is what gives our Bombay Potatoes their wonderful crunch and flavor.

Step 3: Coat the Potatoes

Add the cut potatoes into the bowl with your chickpea flour mixture. Toss them well until every piece is coated evenly. This step ensures each potato is packed with flavor and crisps up beautifully while roasting.

Step 4: Heat Up the Spices

In a large skillet over medium heat, add vegetable oil along with mustard seeds and cumin seeds. Sauté until fragrant. This process releases the oils from the spices and enhances their flavors—making your kitchen smell amazing!

Step 5: Cook the Potatoes

Now add your coated potatoes to the skillet and stir well to combine with the spices. Spread them out evenly in the pan so they get nice and crispy as they roast. Cook for about 15 minutes, stirring occasionally until golden brown.

And there you have it! Your delicious Bombay Potatoes (Spicy Indian Roast Potatoes) are ready to be enjoyed! Serve them hot as a delightful side dish or snack—they’re sure to be a hit!

Pro Tips for Making Bombay Potatoes (Spicy Indian Roast Potatoes)

Making the perfect Bombay Potatoes is a breeze with a few insider tips! Here are some to ensure your dish comes out crispy and delicious every time.

• Use Yukon Gold potatoes: These potatoes have a creamy texture that holds up well during roasting, giving you that perfect bite every time.

• Pre-soak the potatoes: Soaking cut potatoes in water for about 10 minutes before cooking helps remove excess starch, resulting in a crispier finish when roasted.

• Adjust spice levels: Feel free to modify the amount of red chili powder according to your spice tolerance. This recipe is versatile and can cater to both mild and spicy palettes!

• Don’t overcrowd the baking tray: Giving each potato piece enough space allows them to roast evenly and develop that beautiful golden crust.

• Flip halfway through cooking: Turning the potatoes halfway ensures they brown evenly on all sides, adding to their crunchy texture.

How to Serve Bombay Potatoes (Spicy Indian Roast Potatoes)

Serving Bombay Potatoes can be as creative as you want it to be! This dish can be presented as an appetizer or a side, offering versatility for any meal. Here are some delightful ideas:

Garnishes

• Fresh coriander: A sprinkle of chopped fresh coriander adds color and freshness that balances the spices beautifully.
• Lemon wedges: Serving with lemon wedges allows your guests to squeeze fresh juice over the potatoes, enhancing their flavor.
• Chili flakes: For those who love extra heat, a dash of chili flakes on top can take these potatoes to another level of spiciness!

Side Dishes

• Cucumber Raita: This refreshing yogurt-based side dish provides a cooling counterpoint to the heat of the Bombay Potatoes, making it a perfect pairing.
• Naan or Roti: Soft Indian flatbreads complement the flavors beautifully and are great for scooping up those tasty spicy potatoes.
• Chickpea Curry: A hearty chickpea curry brings protein and richness that pairs perfectly with the crispy texture of the potatoes.
• Steamed Basmati Rice: Lightly flavored basmati rice serves as a neutral base that allows the spices in the Bombay Potatoes to shine through without overwhelming them.

Enjoy your feast with these delicious Bombay Potatoes as the star of your meal!

Make Ahead and Storage

These Bombay Potatoes are a fantastic choice for meal prep! They store well and can be enjoyed throughout the week, making them perfect for busy schedules or family gatherings.

Storing Leftovers

• Allow the Bombay Potatoes to cool completely before storing.
• Transfer them to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Spread the cooled potatoes on a baking sheet in a single layer.
• Freeze until solid, then transfer to a freezer-safe bag or container.
• Use within 2 months for best quality.

Reheating

• Preheat your oven to 400°F (200°C).
• Spread the frozen or refrigerated Bombay Potatoes on a baking sheet.
• Bake for about 15-20 minutes until crispy and heated through, stirring halfway.

FAQs

Here are some common questions about Bombay Potatoes that you might find helpful!

How spicy are Bombay Potatoes (Spicy Indian Roast Potatoes)?

The spice level of Bombay Potatoes can be adjusted by modifying the amount of red chili powder used. For those who prefer milder flavors, start with less chili powder and gradually add more to taste.

Can I make Bombay Potatoes ahead of time?

Yes! You can prepare these delicious Bombay Potatoes in advance. They store well in the fridge for several days and can also be frozen for later use.

What kind of potatoes work best for Bombay Potatoes?

Yukon Gold potatoes are ideal due to their creamy texture and ability to hold their shape during cooking. However, other waxy potatoes will also work well!

Are Bombay Potatoes vegan-friendly?

Absolutely! This recipe is naturally vegan, made without any animal-derived ingredients, making it suitable for everyone.

Final Thoughts

I hope you enjoy making these delightful Bombay Potatoes as much as I do! Their crispy texture and spicy flavor make them a beloved side dish that’s sure to impress friends and family alike. Don’t hesitate to experiment with spices to make them your own! Happy cooking, and may your kitchen always be filled with warmth and joy!