Bombay Breakfast Potatoes

By boiling our potatoes in Indian spices before we fry them, we can easily turn your basic old home fries into something extraordinary. This is also a great review for how to get perfect, crispy on the outside, fluffy on the inside breakfast potatoes. Even if you don't plan on using the Indian-inspired spices, you'll want to pay attention to the cook-first, fry-later approach. Top potatoes with a poached egg, if you like.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 173 Calories

Ingredients

• 2 tablespoons butter
• salt to taste
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• ½ cup sliced green onions
• ¼ cup chopped cilantro
• 2 large russet potatoes, peeled
• ¼ cup diced hot chile peppers

Recipe Instructions

Step 1

Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.

Step 2

Cut russet potatoes in half, then into quarters, eighths, and sixteenths.

Step 3

Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain; transfer to a plate and let cool to room temperature, about 30 minutes.

Step 4

Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.

Step 5

Remove potatoes from the refrigerator and cut in half once more.

Step 6

Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.

Step 7

Transfer potatoes to a plate and top with cilantro.