Bombay Potatoes with Turmeric, Cumin, and Coriander

Crispy roasted potatoes infused with the warm and earthy flavors of turmeric, cumin, and coriander. A simple yet flavorful Indian-inspired side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

376 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.42/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Side Dish

Cuisine:

Indian

Cooking Style:

Quick & Easy•Roasting

Dietary:

Gluten-Free

Ingredients

Servings

1.5lbsPotatoes(Yukon Gold or Red Potatoes work well, cut into 1-inch cubes)

£0.75

3tablespoonsOlive Oil(Or other vegetable oil)

£0.25

1teaspoonTurmeric Powder

£0.05

1teaspoonCumin Powder

£0.05

1teaspoonCoriander Powder

£0.05

0.5teaspoonGarlic Powder(Optional)

£0.03

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2tablespoonsFresh Cilantro(Chopped, for garnish (optional))

£0.30

1tablespoonLemon Juice(Freshly squeezed, optional)

£0.15

Total Cost

£1.66

£0.42 per serving

Instructions

1.
Preheat your oven to 400°F (200°C).
2.
In a large bowl, toss the cubed potatoes with olive oil, turmeric powder, cumin powder, coriander powder, garlic powder (if using), salt, and pepper. Ensure the potatoes are evenly coated with the spices.
3.
Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding the pan for optimal crisping.
4.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even cooking.
5.
Remove from the oven and toss with fresh cilantro (if using) and lemon juice (if using).
6.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (218g)

376 kcal / 1571 kJ

Carbs

49.2g

19% of RDA

Fat

17.9g

26% of RDA

Protein

5.7g

11% of RDA

Detailed Breakdown

Fibre

5.5 g

18% of RDA

Sugar

3.4 g

4% of RDA

Sodium

307.8 mg

13% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

For extra crispy potatoes, soak the cubed potatoes in cold water for 30 minutes before tossing them with the spices and oil. Pat them dry before roasting.

Adjust the amount of spices according to your preference. For a spicier kick, add a pinch of chili powder or cayenne pepper.

If you don't have coriander powder, you can use ground coriander seeds.

These potatoes are delicious served with raita or chutney.

Cooking Equipment

Oven

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Bombay Potatoes with Turmeric, Cumin, and Coriander

Ingredients

Instructions