Baby potatoes coated with a potpourri of Indian spices and roasted until golden crisp, these Bombay Potatoes make for a finger-licking-good appetizer and are a perfect sidekick to any curry or roasted entree.
Make them in the Instant Pot, Air Fryer, stovetop, or oven, and enjoy this gluten-free and vegan side dish in just 30 minutes.
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What are Bombay Potatoes?
Bombay potato is an Indian-style dish in which potato chunks are seasoned with a combination of warm and tangy Indian spices and cooked till they are crisp on the outside and creamy within.
In the traditional recipe, potatoes are deep-fried to get a crispy exterior. This recipe is my healthy-ish adaptation, in which I crisp them in the skillet, air fryer, Instant Pot, or oven, using a fraction of the oil.
This dish is a powerhouse of flavors and is similar in taste to the famous street-food snack called aloo chaat. It's a versatile dish that is delicious as an appetizer or a side dish.
And the best part is whether you make them in the skillet, Instant Pot, Oven, or Air Fryer, they are ready in 30 minutes, most of which is hands-off cooking time.
Let's get started with this simple yet mouth-watering recipe!
Ingredients - Notes & Substitutions
You can make this delicious side with pantry and kitchen staples. Here is what you need:
- Baby Potatoes (gold or red): For this recipe, I use baby Yukon Gold potatoes, which are about 1.5 inches in size. You can use baby red potatoes too.
- Oil: Any clear oil like olive oil or avocado oil works here.
- Spices: Salt, Turmeric, Kashmiri Red Chili Powder (or Paprika + cayenne), Ground Coriander, Ground Cumin, Amchur (dry mango powder), Chaat Masala (Zesty Indian seasoning blend)
- Finishes: Lemon Juice (fresh) and chopped cilantro.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Cook Bombay Potatoes
Here are four ways you can make this crowd-pleaser, stovetop, Instant Pot, Air Fryer, or Oven. Let's see the step-by-step instructions for all.
Method 1: Stovetop Recipe (10 minutes)
This is my preferred way of making Indian-spiced potatoes. Start with boiled potatoes and follow these steps:
- Saute: Heat a skillet on medium-high heat. Add oil followed by boiled and cut potatoes. Saute the potatoes for 4-5 minutes, till they start turning golden brown. Stir in between. (pic 1)
- Add spices: Once the potatoes have crisped on both sides, add spices along with a few tablespoons of water. (pic 2 & 3) Stir well for 30 seconds, then turn off the heat.
- Garnish and Serve: Drizzle the juice of ½ a lime and add chopped cilantro. Serve warm as an appetizer, or as a side dish. (pic 4)
Method 2: Air Fryer Bombay Potatoes (25 mins)
Note: If using pre-cooked/boiled potatoes, skip to step #3.
- Season and air fry: Wash and dry the baby potatoes. Cut them in half. Toss them with 2 tablespoons of avocado or olive oil and salt. Place them cut-side down in the fryer basket. Cook them at 400°F for about 10-12 minutes. (pic 1)
- Check for doneness: The potatoes should be about 80% done by then. Check with a knife, it should go through the potato with a little resistance. If the potatoes aren't there yet, put them back in for another 3-5 minutes.
- Season again: After that, remove them from the basket into a mixing bowl. Add a tablespoon of avocado or olive oil and toss to coat the potatoes. Then, toss them with all the spices. Mixing them in a bowl allows the seasoning to stick to the potatoes. (pic 2)
- Air Fry to Crisp: Spread them out evenly in the fryer basket. Cook at 400°F for 5 minutes. (pic 3) Remove the basket and give it a good shake, put it back, and cook for another 5 mins, or until potatoes form a golden crisp crust. (pic 4)
Method 3: Instant Pot Bombay Potatoes (25 mins)
- Steam Potatoes: Add potatoes to the Instant Pot along with 1 cup water and ½ teaspoon salt. Close the lid and pressure cook for 5 mins at high pressure. (pic 1, 2 & 3)
- Release Pressure: Once done, release the pressure manually (QR). Open the lid when the pin drops.
- Check if cooked: Insert a knife and check for doneness. Remove the potatoes, drain the water and wipe the pot dry. (pic 4)
- Saute: Turn on Saute and wait for it to display 'hot'. Meanwhile, cut the potatoes in half. Cut the larger ones in thirds or quarters. Add 2 tablespoons oil, then potatoes. Saute the potatoes for 3-4 minutes, till they start browning. Stir 1-2 times in between. (pic 1 & 2)
- Add spices: Once the potatoes have crisped on both sides, add spices along with a few tablespoons of water. Stir for 30 seconds, then turn off saute. (pic 3 & 4)
- Garnish and Serve: Squeeze the juice of ½ a lemon and add chopped cilantro. Serve warm as an appetizer, or as a side dish.
Method 4: Oven Roasted Bombay Potatoes (30 mins)
If you want to make this recipe entirely in the oven, here's how you can do it.
- Preheat the oven to 400°F. Meanwhile, wash and dry the baby potatoes. Cut them in half. Toss them with 2 tablespoons of avocado or olive oil and salt.
- Spread them out on a lined baking sheet and cook them for about 15 minutes.
- The potatoes should be about 80% done by then. Check them with a knife or fork. If not cooked, put them back in for another 5 minutes.
- Remove them from the oven and drizzle another tablespoon of avocado or olive oil and coat the potatoes. Coating them with oil first helps the seasoning stick to the potatoes. Then, add the spices, and mix well.
- Spread them out evenly. Place the baking sheet back in the oven, at the bottom rack, for another 15-20 minutes, or until they form a golden crisp crust.
Serving Suggestion
Garnish with lemon juice and chopped cilantro. Cool for 5 minutes before serving. This dish is pretty versatile and can be served as an appetizer, as well as a side dish.
Appetizer: Bombay Potatoes make for a stellar appetizer. Serve them in a bowl along with cocktail picks for easy serving. No extra utensils needed!
Side Dish: These spicy roasted potatoes make a perfect side to any Indian curry or roasted entree. Here are dishes that we love to pair them with:
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How to Store
Leftover Bombay potatoes can be stored in the refrigerator for up to 4 days. To reheat, microwave them for a minute, or heat them in a skillet with a splash of water.
I don't recommend freezing this dish.
Make-Ahead Instructions
Make-Ahead for Entertaining: If making this for a party, I prefer to boil the potatoes a day before, then season them and finish them with spices using the oven or stovetop recipe.
If making this for a BBQ party, boil the potatoes ahead of time, coat them with oil and seasoning, and roast them on the grill, placing them on a medium-heat part of the grill. They take anywhere from 8-10 minutes.
Recipe Tips & Notes
- Potatoes: I like to use baby Yukon gold potatoes, or red potatoes that are about 1.5 inches in size. The texture and size are ideal for this recipe. Plus, you don't have to peel them.
- Cut: I cut the potatoes in half for this recipe and cut the larger ones in thirds or quarters to match the size.
- Oil: I prefer to use Avocado oil in this recipe. Since it has a high smoke point of 500°F, it leads to better crisping results without burning.
- Substitute for Amchur (Dry Mango powder): Amchur powder adds tanginess to these potatoes. You can get find it in your local Indian/ethnic store and on Amazon. If not, use the juice of a whole lime towards the end.
- Spice level: To make this dish less spicy, half the Kashmiri red chili powder, or eliminate it completely and add 1 teaspoon of paprika instead. That'll give it the color without any heat.
- Instant Pot: This recipe has been tested in a 3qt as well as 6qt Instant Pot. If steaming potatoes in an 8qt, add 2 cups water.
- Oven Roasting: When crisping them in the oven (2nd time), place the baking sheet on the bottom rack of the oven. It results in a better texture.
- Grilling: If grilling these potatoes, place them on medium-high heat part of the grill. This allows for even crisping and prevents the spices from burning.
Frequently Asked Questions
Baby Yukon Gold potatoes, which are about 1.5 inches in size work great for Bombay potatoes. You can use baby red potatoes too. If using regular-size Yukon Gold or Red Potatoes, cut them into about 1.5-inch cubes.
Bombay potato is an Indian-style dish in which potatoes are seasoned with warm and tangy Indian spices, then cooked until golden brown.
Bombay Potatoes, also known as Bombay Aloo, is a popular Indian side dish made with potatoes that are boiled, fried, then tossed with Indian spices.
Popular Potato Recipes
These recipes are part of the Side Dishes Collection:
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📖 Recipe
Bombay Potatoes
Ingredients
- 1 pound baby potatoes yukon gold/ red
- 3 tablespoon olive or avocado oil
Spices
- ¾ teaspoon salt
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 teaspoon kashmiri red chili powder (or 1 teaspoon paprika + ½ teaspoon cayenne) Adjust to spice level
- 1 teaspoon amchur (dry mango powder)
- 1 teaspoon chaat masala
Garnish
- 1-2 teaspoon lemon juice (about ½ lemon), or lime
- 2 tablespoon cilantro chopped
Instructions
Stovetop Bombay Potatoes (Total Time = 10 Minutes)
- Saute: Start with boiled potatoes. Heat a skillet on medium-high heat. Add oil followed by boiled and cut potatoes. Saute the potatoes for 4-5 minutes, till they start turning golden brown. Stir in between.
- Add spices: Once the potatoes have crisped on both sides, add spices along with a few tablespoons of water. Stir well for 30 seconds, then turn off the heat.
- Garnish and Serve: Drizzle the juice of ½ a lime and add chopped cilantro. Serve warm as an appetizer, or as a side dish.
Instant Pot Bombay Potatoes (Total time = 25 mins)
- Boil/Steam Potatoes: Wash and dry baby potatoes. Add potatoes in the Instant Pot along with 1 cup water and ½ teaspoon salt. Close lid and pressure cook for 5 mins at high pressure.
- Release Pressure: Once done, release pressure manually (QR), by turning the vent to 'Venting' position in Duo models, or pressing down the pressure vent in Ultra models. Open the lid when the pin drops. Remove potatoes, drain the water and wipe the pot dry.
- Saute: Turn on Saute and wait for it to display 'hot'. Meanwhile, cut the potatoes in half. Cut the larger ones in thirds or quarters. Add oil, then potatoes. Saute the potatoes for 3-4 minutes, till they start browning. Stir 1-2 times in between.
- Add spices: Once the potatoes have crisped on both sides, add spices along with a few tablespoons of water. This allows the spices to coat the potatoes evenly and also prevents them from burning. Stir for 30 seconds, then turn off saute.
- Garnish and Serve: Squeeze juice of ½ a lemon and add chopped cilantro. Serve warm as an appetizer, or a side dish.
Air Fryer Bombay Potatoes (Total time = 25 mins)
- Note: If using pre-cooked/boiled potatoes, skip to step #3
- Prep & Cook: Wash and dry the baby potatoes. Cut them in half. Toss them with olive oil and salt. Place them cut side down in the fryer basket. Cook them in at 400°F for about 10-12 minutes.
- Check for doneness: The potatoes should be about 80% done by then. Check with a knife, it should go through the potato with a little resistance. If potatoes aren’t there yet, put them back in for another 3-5 minutes.
- Season: After that, remove them from the basket into a mixing bowl. Add a tablespoon of avocado or olive oil and toss to coat the potatoes. Then, toss them with all the spices. Mixing them in a bowl allows the seasoning to stick to the potatoes.
- Crisp: Spread them out evenly in the fryer basket. Cook at 400°F for 5 minutes. Remove the basket and give it a good shake, put it back and cook for another 5 mins, or until potatoes form a golden crisp crust.
- Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
- Alternatively, you can crisp them using the Mealthy Crisplid. Simply, season the cooked potatoes with oil and spices, spread them in a single layer in the fryer basket and crisp at 425°F for 8 minutes, or until golden crisp.
Oven Roasted Bombay Potatoes (Total time = 30 mins)
- Prep & Bake: Pre-heat oven at 400°F. Meanwhile, wash and dry the baby potatoes. Cut them in half. Toss them with avocado or olive oil and salt. Spread them out on a lined baking sheet and cook them in a pre-heated oven at 400°F for about 15 minutes.
- Check for doneness: The potatoes should be about 80% done by then. Check them with a fork, else put them back in for another 5 minutes.
- Season: Remove them from the oven and drizzle another tablespoon of olive oil and coat the potatoes. Then add coriander, cumin, kashmiri chili powder, amchur (dry mango powder), chaat masala and turmeric, and mix well. Coating them with oil helps the seasoning stick to the potatoes.
- Roast: Spread them out evenly. Place the baking sheet back in the oven, at the bottom rack, for another 15-20 minutes, or until they form a golden crisp crust.
- Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
Notes
- Potatoes: I like to use baby Yukon gold potatoes, or red potatoes that are about 1.5 inches in size. The texture and size is ideal for this recipe. Plus, you don't have to peel them.
- Oil: I prefer to use Avocado oil in this recipe. Since it has a high smoke point of 500°F, it leads to better crisping results without burning.
- Cut: I cut the potatoes in half for this recipe and cut the larger ones in thirds or quarters to match the size.
- Substitute for Amchur (Dry Mango powder): Amchur powder adds tanginess to these potatoes. You can get find it in your local Indian/ethnic store and on Amazon. If not, use the juice of a whole lime towards the end.
- Spice level: To make this dish less spicy, half the Kashmiri red chili powder, or eliminate it completely and add 1 teaspoon of paprika instead. That'll give it the color without any heat.
- Instant Pot: This recipe has been tested in a 3qt as well as a 6qt Instant Pot. If steaming potatoes in an 8qt, add 2 cups water.
- Oven Roasting: When crisping them in the oven (2nd time), place the baking sheet on the bottom rack of the oven. It results in a better texture.
- Grilling: If grilling these potatoes, place them on medium-high heat part of the grill. This allows for even crisping and prevents the spices from burning.
Elsie says
I made these using my air fryer, and they came out delicious. (Thank you for including multiple methods of cooking!) I didn't have amchur or chaat masala, but I will be adding them to my spice collection!
Aneesha says
Hi Elsie, I'm so glad you enjoyed these potatoes, they're one of my favorites! I'm sure you'll enjoy them more with the addition of chaat masala! Thank you!
R Deen says
I just got an air fryer and this was my 2nd recipe I tried. I thought it was a beautiful taste and I'll put this into rotation. Thank you for the recipe!
Aneesha says
So glad you enjoyed it! Thank you!
Stephen says
Is there a substitution for the Chaat masala? I do not have black salt to make it and what quick research I did indicated this wasn't best purchased already packaged?
Aneesha says
Hi Stephen, Chaat masala is a complex blend and I second your research- there are many quality brands that sell this blend, like Everest, 24 Mantra, MDH. I would recommend substituting it with lime juice. Let me know if you have any further questions. Hope you enjoy these!