Bombay Breakfast Potatoes recipe
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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
Nutrition Info
- 172.5 caloriescarbohydrate: 19.7 gcholesterol: 15.3 mgfat: 9.9 gfiber: 3.5 gprotein: 2.8 gsaturatedFat: 4.2 gservingSize: -sodium: 91.8 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Bombay Breakfast Potatoes
Directions
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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.