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 tastes like the famous street-food snack, aloo chaat. 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): I use baby Yukon Gold potatoes about 1.5 inches in size. Baby red potatoes work equally well. 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 Make Bombay Potatoes
Here are four ways to 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 until they turn golden brown. Stir in between. (pic 1) Add spices: Once the potatoes have crisped on both sides, add spices 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: 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. These roasted potatoes can be served as an appetizer or side dish. Appetizer: Bombay Potatoes make for a stellar appetizer. Serve them in a bowl along with cocktail picks for easy serving. No utensils needed! Side Dish: These potatoes make a perfect side to any Indian curry or roasted entree. Here are dishes that we love to pair them with:
Whole Tandoori Chicken Chicken Vindaloo Dal Tadka/ Dal Fry Chicken Curry Dal Makhani
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
Popular Potato Recipes On The Blog
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