Bombay Breakfast Potatoes Recipe

Recipesfull introduces to you: Indian Recipes. (Bombay Breakfast Potatoes Recipe). By boiling our potatoes in Indian spices before we fry them, we can easily turn your basic old home fries into something extraordinary. This is also a great review for how to get perfect, crispy on the outside, fluffy on the inside breakfast potatoes. Even if you don't plan on using the Indian-inspired spices, you'll want to pay attention to the cook-first, fry-later approach. Top potatoes with a poached egg, if you like.

Brief

Prep 15 mins

Cook: 25 mins

Additional: 8hrs30 mins

Total: 9hrs10 mins

Servings: 4

Yield: 4 servings

Bombay Breakfast Potatoes Recipe

Ingredients

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon cayenne pepper

2 large russet potatoes

peeled

salt to taste

2 tablespoons butter

1 tablespoon olive oil

½ cup sliced green onions

¼ cup diced hot chile peppers

¼ cup chopped cilantro

Two-Ingredient Naan

World Cuisine

Directions

Step 1

Combine cumin coriander turmeric and cayenne together in a small bowl for spice mix; mix well.

Step 2

Cut russet potatoes in half then into quarters eighths and sixteenths.

Step 3

Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife about 10 minutes. Drain; transfer to a plate and let cool to room temperature about 30 minutes.

Step 4

Wrap potatoes in plastic and refrigerate until thoroughly chilled 8 hours to overnight.

Step 5

Remove potatoes from the refrigerator and cut in half once more.

Step 6

Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown 3 to 5 minutes more. Sprinkle with remaining spice mixture green onions and chile peppers. Cook until onions and peppers just start to soften 3 to 4 minutes.

Step 7

Transfer potatoes to a plate and top with cilantro.

Nutritional Information

Bombay Breakfast Potatoes Recipe

Servings Per Recipe:4

Calories: 172.5

% Daily Value *

Protein: 2.8g 6%

Carbohydrates: 19.7g 6%

Dietary Fiber: 3.5g 14%

Sugars: 1.5g

Fat: 9.9g 15%

Saturated Fat: 4.2g 21%

Cholesterol: 15.3mg 5%

Vitamin A Iu: 761.7IU 15%

Niacin Equivalents: 1.9mg 14%

Vitamin B6: 0.3mg 22%

Vitamin C: 30.7mg 51%

Folate: 27.5mcg 7%

Calcium: 44.7mg 5%

Iron: 2.3mg 13%

Magnesium: 32.7mg 12%

Potassium: 515mg 14%

Sodium: 91.8mg 4%

Thiamin: 0.1mg 11%

Calories From Fat: 89

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.