Irresistible Bombay Spicy Potatoes with aromatic flavors, and they are perfect to serve as a snack as is, or an appetizer or a side dish.
Each potato gets coated with a combination of earthy, spicy and tangy spices , which makes this a crowd-pleasing starter. I serve these in a platter with cocktail picks on the side.
The best part of making this Bombay spicy potato is that it does not take much time. Most of the time required is for boiling the potato. I do not even peel them. Once the potatoes are boiled it takes only about 7-10 minutes.
And as tradition requires, potatoes are first boiled and then sautéed in spices. That’s it. It’s is one of the easiest Indian side dish you’ll ever make.
I’m a big fan of potatoes dishes and these are no exception. I could not resist myself and kept eating them, until they were all gone.
Spices are the secret to the best ever Bombay Spicy Potatoes. Hopefully you’ll already have them in your kitchen cupboard. Otherwise you should find them in most supermarkets.
You can vary your seasoning with various spices such as cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder, cayenne powder, mango powder, salt and pepper. It’s pretty much up to you. And it’s fun to change the spices from time to time.
For younger kids these may be a little spicy , and therefore you need to adjust the hot spices powder ratio.
How to Serve Spicy Bombay Potatoes?
This dish is pretty universal and can be served as an appetizer/snacks, as well as a side dish.
Appetizer: Bombay Potatoes make for a awesome appetizer. Serve them in a bowl along with cocktail picks for easy serving.
You can have some dipping sauce of your choice. I have used:
– prefab-made mango-ginger sauce (super!)
– mayo/Sriracha mayo
Side Dish: These spicy roasted potatoes make a perfect side to any Indian curry or some grilled steak, chicken, ribs or as I did, served with flavorful sausage, Sremska.
Other Potato recipes
Here you have some other potato recipes but a stunner is the Buttery Muffin Potato Stack with Parmesan
Try, taste and give feedback!
Why don’t you try, taste and give some feedback in the comments. Maybe with your own delicious variant/adjustments?
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Bombay Spicy Potatoes
- 600 g potatoes cut into approx 2cm bite chunks
- 1 tbsp Madras curry powder
- 1 tsp cayenne powder
- 1 tsp garlic powder
- 1 tsp smoked pepper powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 3 tbsp olive oil
- 1 chili garnish
- 2 spring leek garnish
- Wash the potatoes, leave the skin on. Cut into bite size cubes. Boil with salt until almost tender, 80% ready, drain and keep aside to cool. they should be a little firm. You will cook them ready them in the saucepan. Put the pre-boiled cuts i a bowl and sprinkle with some olive oil.
- In a small bowl, add the spices and stir a little. Next add the spices into the potato bowl and stir gently so they coat evenly.
- Heat the oil in a large non-stick frying pan. Tip in the potatoes to the pan.Cook over a low heat for 10 minutes, stirring often, let it fry until golden brown and the coating should get semi- crispy.
- Slice the chili and spring leek, both for garnish and some additional heat.
- Serve, topped with sliced chili and spring leek. Happiness Is Cuisine-shaped!