I have been busy developing an awesome instant pot chicken biryani recipe, that I will post about later– and had this fabulous idea for an Indian side dish. Bombay Potatoes are usually boiled, then coated in delicious indian spices, but instead of doing these the traditional way, I decided to roast them English style instead! The idea of crispy french-fry-like potatoes covered in aromatic spices already got me excited, but then the smell of them cooking in the oven let me know I was definitely on to something great! They’re hot and crispy and full of flavor, and just something a little bit “different” to serve alongside your curry (or Instant Pot Biryani). Enjoy guys.
Bombay Roast potatoes
Prep Time: 10 mins
Cook Time: 40 mins
- Vegetable Oil
- 6 small russets potatoes
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp ground ginger
- 1 1/2 tsp cumin
- 1/2 tsp mustard
- 1/4 tsp turmeric
- 1 tsp salt
- 1 tsp ground coriander
- ½ cup Flour
Kosher Salt for Serving
- Preheat the oven to 425 degF
- Put half an inch of vegetable oil in a roasting tin (if the level reaches your first knuckle, it’s too deep, and your potatoes won’t get crisp).
- Place the pan in the oven so the oil can get nice and hot.
- Peel and cut the potatoes: cut off the ends, then down the center horizontally, then down the center vertically until you have 6 even pieces.
- Place the potatoes in a large saucepan, cover with water and add a little salt. Bring to a boil and parboil for 5 minutes. Strain the potatoes in a colander, and bash them about so they get rough around the edges.
- Combine the spices and flour, then coat the potatoes with the mixture.
- Carefully remove the hot oil from the oven. Using some tongs, place the potatoes one by one into the roasting tin, and cook for 15 mins.
- Remove from the oven, turn the potatoes and cook for 15 mins longer.
- Take out of the oven, turn one more time, reduce the oven temperature to 300degF, and cook for 10 mins until crispy and golden.
- Sprinkle with Kosher Salt.