Bombay Potatoes - Instant Pot/ Air Fryer/ Oven
Baby potatoes coated with a potpourri of Indian spices, and cooked till they are golden crisp, these Spicy 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 or oven and enjoy this gluten-free and vegan side dish.
Servings: 8
Calories: 95kcal
Equipment
Ingredients
- 1 lb baby potatoes yukon gold or 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
Instant Pot Bombay Potatoes (Total time = 25 mins)
- Prep: Wash and dry baby potatoes.
- Boil/Steam 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)
- Note: If using pre-cooked/boiled potatoes, skip to step #4
- 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
Recipe Tips:
- 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 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 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.
Nutrition
Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg