BOMBAY POTATOES
This is a great Indian dish from the capital region of Bombay. For this recipe, the potatoes are first quickly parboiled with a bit of turmeric so the potatoes turn golden, then they're tossed with warm Indian spices that contribute a lot of flavor to the potatoes, and then they're roasted until golden and crisp. Serve these...
Provided by Vickie Parks
Categories Potatoes
Time 1h
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 400°F (200°C).
- 2. Place potatoes in a large saucepan and cover with water. Stir in a generous pinch of salt and the turmeric, and bring water to a boil over medium-high heat. Once it reaches a boil, reduce heat to low and let simmer for 5 minutes. (Don't overcook or the potatoes will fall apart during roasting. The parboiling is to allow the turmeric to to impart a deep golden color in the potatoes.) After 5 minutes of boiling, drain potatoes.
- 3. Return drained potatoes to saucepan. Add salt, black pepper, cumin, oil, onion, garlic, red chili, mustard seeds, garam masala and chopped cilantro to saucepan, and toss until potatoes are well coated with seasonings. Transfer potatoes to a roasting pan.
- 4. Place roasting pan in oven and roast for 30 to 40 minutes or until potatoes are nicely browned and crispy.
- 5. Serving Suggestions: Place warmed naan bread on 4 plates. Ladle some of the roasted Bombay Potatoes on top of the naan bread. Top each serving with a spoonful of yogurt, and garnish with additional chopped cilantro, if desired. Serve with steamed white rice on the side.
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