BOMBAY BREAKFAST POTATOES
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.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 9h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.
- Cut russet potatoes in half, then into quarters, eighths, and sixteenths.
- 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.
- Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.
- Remove potatoes from the refrigerator and cut in half once more.
- 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.
- Transfer potatoes to a plate and top with cilantro.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 19.7 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 91.8 mg, Sugar 1.5 g
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Katleho Mosa
[email protected]This recipe was a lifesaver on a busy weekday morning. It was quick and easy to make, and the potatoes were a hit with my family.
Dd
[email protected]Delicious!
Nanda THAPA
[email protected]I'm not sure what I did wrong, but my potatoes didn't turn out crispy at all. They were more like mush.
Jisan Siddique
[email protected]These potatoes were a great way to use up some leftover vegetables. I added some chopped bell pepper and zucchini, and it turned out really well.
Bumali Kintu
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The potatoes are always crispy and flavorful, and the spices are perfectly balanced. I highly recommend this recipe!
ibrahim akofe
[email protected]Meh.
modaru hero
[email protected]These potatoes were a bit too spicy for my taste, but my husband loved them. I think I'll try making them again with less chili powder next time.
Hima Aryal
[email protected]I was looking for a new breakfast potato recipe and this one did not disappoint. The potatoes were perfectly crispy and the spices were well-balanced. I will definitely be making this again!
Axmed Xaaji
[email protected]Easy to make and packed with flavor! I'll definitely be adding this recipe to my regular breakfast rotation.
Eduard Stan
[email protected]I'm not usually a fan of breakfast potatoes, but these were surprisingly delicious! The Bombay spices added a unique and flavorful twist.
Sajid zeya
[email protected]These Bombay Breakfast Potatoes were a hit! The combination of spices and vegetables created a flavorful and satisfying dish. I especially loved the crispy edges of the potatoes.