1 lb baby potatoes yukon gold or red
3 tbsp olive or avocado oil
3/4 tsp salt
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1 tsp kashmiri red chili powder (or 1 tsp paprika + ½ tsp cayenne) Adjust to spice level
1 tsp amchur (dry mango powder)
1 tsp chaat masala
1-2 tsp lemon juice (about 1/2 lemon), or lime
2 tbsp cilantro chopped
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!