Curry Potatoes (Crispy Bombay-Style)
Prep
5 min
Cook
30 min
Total
35 min
Serves
4–6
Curry potatoes — Bombay-style — are crispy on the outside, fluffy inside, and coated in warm, golden curry spice. They're the side that makes any plate better, from eggs at breakfast to curry at dinner. The flavor is one curry blend.
This uses Curry Crack — turmeric, cumin, and chili — for that golden color and warm depth.
Why they're a staple
- One seasoning = the whole flavor. Warm, golden, savory.
- Crispy + fluffy in one potato.
- Goes with everything — breakfast, lunch, or dinner.
Crack Spice Recipe
Curry Potatoes
Ingredients
Method
- Parboil (optional but worth it). Boil potatoes 8 min until just tender; drain and steam-dry. This is the secret to crispy edges.
- Toss. On a sheet pan, toss potatoes with oil, Curry Crack, and salt.
- Roast. 425°F, single layer, 25–30 min, tossing once, until golden and crispy.
- Finish. Cilantro, a squeeze of lime, red onion if you like.
Total time: 35 minutes. Serves 4–6.
Pro tips
- Parboil then steam-dry for the crispiest exterior.
- Single layer, high heat — don't crowd or they steam.
- Bloom flavor — toss in the seasoning before roasting, not after.
Ways to serve
- With curry or dal.
- Breakfast — alongside eggs.
- As a side to chicken, fish, or a Buddha bowl.
FAQ
Air fryer? Yes — 400°F for 18–20 min, shaking halfway.
Is it spicy? Mild and warming. Add cayenne for heat.
Skip the parboil? You can — just roast a little longer.
The golden side everyone loves: Curry Crack turns plain potatoes into crispy Bombay-style gold. 35 minutes.