Roasted Bombay Potatoes

Potatoes are always a favorite when it comes to vegetable sides to go along with a meal. This most versatile of foods is not only a good source of vitamins, minerals, and fiber—notably vitamins C and B6, potassium, and manganese—but easy to adapt to a wide variety of different cuisines. On the menu this time are a roasted version of Bombay potatoes, a popular Indian dish featuring parboiled potatoes that are then cubed or quartered and then cooked with variety of aromatic seeds and spices. Often skillet fried and sometimes including onion and tomato, I've opted for an oven version in this instance for a more hands off approach and because roasted vegetables are always a pleasure, especially during the winter months.

Roasted Bombay Potatoes

Recipe by Lisa Turner
Cuisine: Indian
Published on January 22, 2025

Simple oven-baked version of classic Bombay potatoes tossed in a variety of aromatic seeds and spices

Preparation: 15 minutes
Cooking time: 55 to 60 minutes

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Ingredients:

5 to 6 medium potatoes, quartered
2 tablespoons olive oil, divided
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon black onion (nigella or kalonji) seeds
1/2 teaspoon asafetida
small handful of dried curry leaves, crushed
1 teaspoon ground turmeric
1 teaspoon Kashmiri or other chili powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
2/3 teaspoon paprika
1/2 teaspoon amchoor (dried mango) powder (optional)
1/4 to 1/2 teaspoon ground cayenne, to taste
2 tablespoons chickpea flour (besan)
2 teaspoons dried fenugreek leaves
1 to 2 teaspoons sea salt, to taste

Instructions:

Bring a large pot of lightly salted water to a boil, add the potatoes, and boil for 10 minutes. Drain, and immediately rinse with cold water. When cool enough to handle, slice the potatoes into thin strips or wedges. Transfer to a large bowl.
Line a large baking sheet with parchment paper, and preheat an oven to 400°F.
Heat 1 tablespoon of the olive oil over medium heat in a small saucepan. When hot, toss in the seeds and fry for a few minutes until the seeds have darkened a few shades. Add the asafetida, curry leaves, and ground spices, and fry for another minute or two.
Transfer the fried spices to the bowl with the potatoes and add the chickpea flour, fenugreek leaves, salt, and the remaining tablespoon of olive oil. Toss well to coat and transfer to the prepared baking sheet. Bake for 40 to 45 minutes, turning part way through the cooking time, until golden. Serve hot.

Makes 4 to 6 servings as a side