Bombay Breakfast Potatoes Recipe

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
• 1/2 cup sliced green onions
• 1/4 cup diced hot chile peppers
• 1/4 cup chopped cilantro

Instructions

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.

Nutrition Facts