For classic roasted potatoes, make these crispy roasted potatoes! Let’s talk potatoes. Specifically, Bombay Potatoes. These little nuggets of joy are a staple at my dinner table. They’re crispy on the outside, creamy on the inside, and absolutely packed with delicious flavor. I like to serve them with a simple protein and salad. Here you can see them with my 8-minute baked salmon recipe and a quick side salad I threw together. They’re also really tasty beside my baked chicken thighs.
Yukon gold potatoes: We recommend making Bombay potatoes with yukon golds as these spuds have the ideal sugar and starch content to make the crispiest exteriors with the softest interiors. Fat source: Olive oil, ghee, or melted butter – your choice! Other ingredients: Baking soda and a bunch of spices: curry powder, mustard seeds, turmeric, garlic powder, onion powder, and sea salt. Top with either fresh cilantro or parsley.
What spuds to use for Bombay potatoes
Selecting the right type of potatoes is the first important step! We recommend using yukon gold potatoes. These babies have optimal starch and sugar content, which is ideal for achieving a soft interior and crispy exterior. They have a delicious buttery flavor. If you can’t find yukon gold, you can also use russet potatoes which have a good amount of starch, too! Enjoy them as an appetizer or side dish when serving warming curries, like this paneer butter masala, lentil curry, a vegetable korma, or Indian meatball curry. They’re a savory contrast to mango chutney chicken, too!
Did you make this?
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