Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re in search of a quick, flavorful side dish that will elevate your meal to new heights, these Bombay Potatoes (Spicy Indian Roast Potatoes) are the perfect choice. Bursting with aromatic spices and a delightful crunch, this recipe transforms everyday Yukon Gold potatoes into a savory sensation that everyone will love. Ready in just 30 minutes, these easy-to-make potatoes are not only family-friendly but also versatile enough to pair with curries, salads, or enjoyed on their own. With simple ingredients and straightforward instructions, you’ll find yourself returning to this dish time and again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 teaspoons turmeric powder (divided)
- 2 teaspoons salt
- 1½ teaspoons red chili powder (Kashmiri chili powder, adjust to taste!)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or substitute with ½ teaspoon whole grain mustard)
- 1½ teaspoons cumin seeds (or substitute with cumin powder)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the Yukon Gold potatoes; cut them into evenly sized chunks for uniform cooking.
- In a bowl, mix chickpea flour, half of the turmeric powder, salt, red chili powder, and water to create a smooth slurry.
- Toss potato chunks in the slurry until fully coated.
- Spread the potatoes on a parchment-lined baking sheet; drizzle with vegetable oil and sprinkle mustard and cumin seeds.
- Roast for about 15 minutes or until crispy and golden brown, tossing halfway through for even cooking.
Nutrition
- Serving Size: ½ cup (about 125g)
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg