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.

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
8 hrs 30 mins
Total Time:
9 hrs 10 mins
4 servings


  • 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


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

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

  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.

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

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

  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.

  7. 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.

Nutrition Facts (per serving)

173 Calories
10g Fat
20g Carbs
3g Protein
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.