Recipes Bombay Breakfast Potatoes 4.6 (7) 6 Reviews 8 Photos 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. Recipe by Chef John Published on October 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 8 8 8 8 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 8 hrs 30 mins Total Time: 9 hrs 10 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 Directions 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. Chef's Note: You can top the potatoes with parsley or green onions instead of cilantro, and use sweet chile peppers instead of hot, if preferred. I Made It Print Nutrition Facts (per serving) 173 Calories 10g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 173 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 21% Cholesterol 15mg 5% Sodium 92mg 4% Total Carbohydrate 20g 7% Dietary Fiber 4g 13% Total Sugars 2g Protein 3g Vitamin C 31mg 154% Calcium 45mg 3% Iron 2mg 13% Potassium 515mg 11% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved