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Spicy Bombay Potatoes

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Serves 6 | 

Quick and crispy with just the right amount of spice.

Ingredients:

6 golden potatoes, peeled
2 teaspoons salt
4 tablespoons chickpea flour
2 teaspoons turmeric powder
1 1/2 teaspoons red chili powder
4 teaspoons water
2 tablespoons vegetable oil
1/2 teaspoon whole grain mustard
1 1/2 teaspoons cumin powder

Directions:

  1. Quarter the potatoes. Set aside.
  2. Fill a pot with water and bring to a boil over high heat. Add the potatoes to the pot. Boil for 10-15 minutes, until potatoes are fork tender.
  3. While the potatoes are cooking, whisk together the salt, chickpea flour, turmeric powder, and red chili powder in a large mixing bowl.
  4. Drain the potatoes into a colander, then rinse under cold water.
  5. Place the potatoes in the mixing bowl. Toss to coat. Then add the water and toss again.
  6. Add the vegetable oil, whole grain mustard and cumin powder in a large skillet, stir together until combined. Bring to medium heat. Add the potatoes, cook for 3 minutes. Then stir the potatoes and cook for another 3 minutes, until golden brown. Remove from heat.
  7. Transfer the potatoes to serving plates. Enjoy!
Main Ingredient: Potato
Cooking Method: Stovetop
Course: Side
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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