Bombay Breakfast Potatoes – Crispy Spiced Home Fries – Food Wishes

DESCRIPTION

Learn how to make a Bombay Breakfast Potatoes recipe! 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. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy and delicious Bombay Breakfast Potatoes recipe!

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42 Comments

  1. Big Los

    Excellent job as always Chef John!!

    Reply
  2. Ian Lemmon

    Chef John does us right by not including the mouth noises with his bites. His actions speak louder than sounds when it comes to how much he's enjoying it at the end.

    Reply
  3. Sloppy Joe

    Oh man this would be so good with some butter chicken and rice on the side!

    Reply
  4. Wassup

    go even smaller!

    Reply
  5. Mr D

    if you don't like chopped cilantro, you can always use chopped coriander leaves instead ?

    Reply
  6. Gloria A

    Serve with shakshuka?

    Reply
  7. Carlos Danger

    you are after all the Vishnu of cutting these into? Is like he's not even trying anymore

    Reply
  8. Thomas Bernecky

    Ahh, the liquid has congealed: my favorite Genesis lyric.

    Reply
  9. Peter Nyreen

    I made these for my Turkish mother-in-law, who is an amazing cook. They came out so fluffy and crispy, she swore I must have fried these in some kinds of flour batter. It amazed her. Thanks Chef!

    Reply
  10. Chaz Madge

    more surface means more FAT

    Reply
  11. saurabh mhatre

    This used to be my school lunch atleast once in a week.

    Reply
  12. judi st. esprit

    I so appreciate you, sir. I love to cook and think that really comes from liking food that tastes good and you clearly are of the same philosophy and I treasure that you immediately taste what you've cooked with such obvious pleasure. I enjoy your delight every time. and use your recipes. thank you

    Reply
  13. Sydney B.

    I am eating a big bowl of these now. Cooked up some spinach in the spicy oil from the potatoes and put the potatoes and egg on top of them. Heavenly! Thanks for a great recipe and technique!

    Reply
  14. Bob Smith

    I do not like runny yolks, but, I gave you a thumbs up anyway.

    Reply
  15. Sourabh Kale

    wrong

    Reply
  16. Jim G

    I’ve seen a similar dish called Spicy Indian Eggs. It looks quite similar, but at the end of the process the potatoes are mixed into scrambled eggs. There may also be more or different spices in that.

    Reply
  17. Jason King

    I think chef John likes cayenne a tad.
    Me too, John. Me too.

    Reply
  18. John Millan

    Adding baking soda during the boiling process will add extra crispiness to the surface of your potatoes once you cook them.

    Reply
  19. Prakhar Srivastava

    Quick tip, allow your spices to bloom first before using them – let them dry roast or fry them in shallow oil and then fry them with potatoes lightly before boiling everything.

    Reply
  20. Buffet Aden

    vrchat

    Reply
  21. kanak deshmukh

    Aalu sabji.
    Idian style tadaka wow….
    patoto means aalu in hindi ?

    Reply
  22. Richard Bale

    I started this recipe two days ago and followed it pretty much verbatum, with the exception of subbing Kashmiri chili powder for the cayenne, because I'm not crazy. All was going well. The potatoes were still at the hockey puck stage, so I decided to allow myself a pee break. When I returned, not only were they well north of the "just tender" stage; they were really ready for mashing. Crestfallen, I put them on a plate, gave two of them to my dogs, ate a couple myself and then put them in the fridge uncovered, because I hate wrestling with plastic wrap. This morning, I took them out with the intention of trying to make fritters, but noticed that they had firmed up considerably, so I decided to go for it. I used my skinniest spatula to basically cut them from the pan if any tried to stick. I would have done this anyway, because I was using my 12" cast iron skillet, which does not readily lend itself to the flipping method. I lost a few, but the survivors browned nicely and were yummy. This is going to be a go to breakfast item for me in the future. Thanks.

    Reply
  23. JanTheNan

    Yum.

    Reply
  24. toodlican

    I love chef John's channel. So awesome. Food wishes ?

    Reply
  25. ivorjawa

    Do you know about boiling potatoes with some vinegar? You might be able to skip the whole chilling step.

    Reply
  26. Sujan Roy

    Greetings from Bombay, India. Me and the Missus love watching your channel. Naah… We have a lot of potato dishes but we don't have anything like this recipe called Bombay Breakfast potatoes. But it looks delicious and what's in a name? Bombay or Burgundy… I am happy to wolf down a bowl full.

    Now to figure out why people is Colombo, Sri Lanka always pester me to bring them a mysterious sweet called Bombay Halwa!

    Reply
  27. Amar Dave

    Chef John, great as usual. Just 1 suggestion, you should use peanut or cotton seed oil in this recipe instead of olive oil for a more authentic taste.

    Reply
  28. Kori Elaine

    Am I allowed to eat these for lunch? ?

    Reply
  29. Kim Knight

    Brilliant, John, humorous and consistently straightforward instruction, perfect for lockdown couch cooks like me. The Norwegian flatbreads are great

    Reply
  30. Calvin candie's ghost

    Pop in some mustard seeds or cumin seeds into oil.
    Chaat masala, garam masala, amchoor powder will bring amazing flavours
    Put garlic in there too! It tastes way better

    Reply
  31. neVer ApoLogizE

    velveeta would make it nice

    Reply
  32. Jamie Cathleen M.

    "that potato was so crispy, I had trouble standing" ????

    Reply
  33. Jamie Cathleen M.

    I did this and forgot to boil the potato first. I think this step is important ?

    Reply
  34. J B

    ?❤??

    Reply
  35. Celeste Cornelius

    What chili’s are those? He doesn’t specify in the video or blogpost what he used

    Reply
  36. Jenny G

    What do you dip it in? Ketchup seems wrong for these potatoes, but I usually dipp my breakfast potatoes in ketchup so I am hopelessly lost.

    Reply
  37. Darchangel3

    Made these after being out in the cold/snow for a few hours as a snack. Really yummy comforting stuff and the seasonings bring an extra layer/depth of warmth. Folks should definitely give it a try!

    Reply
  38. chilaw2004

    So if you wanted smaller chunks of potato, couldn’t you have just boiled them like that in the first place? Or would that be wrong?

    Reply
  39. teek e

    Brilliant as always chef!

    Reply
  40. Joss Rock

    Hello Chef John, Thank you for all your videos.Would you post a recipe video on Tandoori Chicken? I know the WWW is awash with the recipes and videos of it but I would like your version. Thank you

    Reply
  41. Ayana Baker

    Could we bake them with olive oil and they still be crispy?

    Reply

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