Bombay Breakfast Potatoes - Crispy Spiced Home Fries - Food Wishes

Ingredients

• 2 pounds Red Potatoes (peeled, preferably red or Yukon gold)
• 1 teaspoon Ground Cumin (toasted for extra aroma)
• 1 teaspoon Ground Coriander (freshly ground if possible)
• 0.5 teaspoon Turmeric (ground)
• 0.25 teaspoon Cayenne Pepper (adjust to heat preference)
• 2 teaspoons Salt (plus extra pinch for frying)
• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 2 stalks Green Onions (sliced thinly)
• 1 piece Red Chili (seeds removed for milder heat, sliced)
• 2 tablespoons Fresh Cilantro (chopped)

Instructions

1. Make spice blend

   Combine ground cumin, ground coriander, turmeric, and cayenne pepper in a small bowl; stir with a spoon until evenly mixed.

   Time: PT2M

2. Prepare potatoes

   Peel the potatoes, then cut each into 1/16 pieces: halve, quarter, eighth, then sixteenth.

   Time: PT5M

3. Boil potatoes with seasoning

   Place the cut potatoes in a saucepan, cover with cold water, add a generous pinch of salt and two‑thirds of the spice blend. Bring to a boil over medium‑high heat, then reduce to a simmer and cook until just tender when pierced with a knife (about 10 minutes).

   Time: PT10M

   Temperature: medium-high

4. Drain and cool

   Drain the potatoes in a colander and spread them on a plate to cool to room temperature.

   Time: PT5M

5. Chill potatoes

   Transfer the cooled potatoes to a shallow container, cover, and refrigerate until thoroughly chilled (at least 1 hour, preferably overnight).

   Time: PT0M

6. Optional: halve chilled potatoes

   If desired, cut each chilled potato piece in half to create bite‑size pieces.

   Time: PT2M

7. Heat fat in skillet

   Add butter and olive oil to a non‑stick skillet and heat over medium to medium‑high until the butter foams.

   Time: PT2M

   Temperature: medium

8. First fry potatoes

   Add the chilled potatoes in a single layer, sprinkle with a pinch of salt, and let them cook undisturbed for 4‑5 minutes to develop a crust.

   Time: PT5M

   Temperature: medium-high

9. Finish frying and season

   Toss the potatoes, continue cooking, turning occasionally, until golden and crispy all over (another 5 minutes). Sprinkle the remaining spice blend, sliced green onions, and chilies; cook 3 minutes until the aromatics soften.

   Time: PT8M

   Temperature: medium-high

10. Garnish and serve

    Remove from heat, toss with chopped cilantro, and serve immediately, optionally with a poached egg.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

3g