Easy Bombay Potatoes

Easy Bombay Potatoes – the best ever Indian Spiced Roasties. The perfect partner for any curry recipe or to spice up your Sunday Roast!


I thought it was about time to share my recipe for Easy Bombay Potatoes with you. I’ve been making Bombay Potatoes this way for years and although I’ve posted photos on social media I’ve never got around to sharing the recipe… so here goes.


Whenever possible I use Maris Piper potatoes but any floury potato variety works really well. Leftover boiled or roasted potatoes can be used, just see my note at the bottom of the recipe. If main crop potatoes are out of season, the recipe still works with new potatoes.


The potatoes are par boiled with turmeric to give that gorgeous golden colour.


And then tossed in a mixture of curry paste, onions, oil and black mustard seeds.


After that it’s simply a case of popping them in the oven for about thirty minutes to give crispy spicy potatoes you won’t be able to resist.


No curry night at the Kitchen Shed would be complete without Easy Bombay Potatoes and I regularly serve them at our BBQs alongside my Tandoori Chicken kebabs (recipe coming soon). We’ve also been known to have these “spicy spuds” with a Sunday Roast.


I hope you enjoy Easy Bombay Potatoes as much as we do. Here’s the recipe in quick printable format so you can have it to hand while you try it out.
4.9 from 10 reviews
Easy Bombay Potatoes
 
Prep time
Cook time
Total time
 
Easy Bombay Potatoes - the best ever Indian Spiced Roasties. The perfect partner for any curry recipe or to spice up your Sunday Roast !
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: 4 to 6 servings
Ingredients
  • 8 to 10 medium potatoes, peeled & cut into small chunks (I used Maris Piper potatoes)
  • ½ to 1 teaspoon salt
  • 1 teaspoon turmeric
  • 2 - 4 tablespoons rape seed oil
  • 1 onion diced
  • 2 teaspoons black mustard seeds
  • 2 teaspoons curry paste (or garam masala if you prefer)
Instructions
  1. Preheat oven to 200℃ / 400℉ /Gas Mark 6.
  2. Place the potatoes in a large saucepan and cover with water.
  3. Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
  4. Drain your potatoes and toss them with the remaining ingredients; ensure all the potatoes are well coated.
  5. Turn out into a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy.
Notes
When using leftover boiled or roasted potatoes, simply toss the potatoes in a mixture of turmeric, curry paste, onions, oil and black mustard seeds before popping in the oven for 20 minutes.

 

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I’m entering my Easy Bombay Potatoes into a couple of challenges this month:

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53 thoughts on “Easy Bombay Potatoes

    • Hi Erich, thanks for stopping by. I’ve just weighed 8 medium sized ish potatoes and they weigh 1.5 kg, hope this helps 🙂

    • Thanks Tina, curry powder would work well, you may need an extra tablespoon of oil as there is oil in the paste. Do let me know how you get on.

  1. These were absolutely lovely – one observation is that they needed a good dash of seasoning during the baking time as the salt in the boiling water wasn’t enough for me. I also baked them for a bit longer to make them super-crunchy!

    • Thanks Jane, I’m so pleased you enjoyed them. Thanks for the feedback it’s really useful, I tend to go easy on the salt for health reasons but I think I’ll amend the recipe amount to half to one teaspoon so people can choose how much to use.

    • Thanks Candace, Bombay Potatoes are a favourite here too and they’re so easy to make. Let me know if you do get time to make some.

  2. Pingback: 21 vegan comfort food recipes to warm you up this autumn - Age Times

  3. Gosh these sound like my idea of heaven! I adore black mustard seeds and always have them in my pantry. Thank you for sharing with the No Waste Food Challenge! 🙂

  4. OMG these look so good! I’ve never thought of making bombay potatoes and love the idea of popping them in the oven to crisp up! Thanks for linking up 🙂

    • Thanks Lisa, if you like Bombay potatoes it’s definitely worth making them at home and so much healthier too 🙂

  5. Oh wow these sound delicious. I am a huge potato fan! And we have just been discussing what we are cooking for Monkeys BBQ Birthday get together – I am putting these on the list. Thank you so much for joining us at #BloggerClubUK hope to see you again this week xx

    • Thanks Clare, hope your birthday BBQ for Monkey goes well and you all enjoy the Bombay Potatoes as much as we do here at the Kitchen Shed. xx

  6. I have more trouble finding a great side dish than anything else. These potatoes look delicious and I just love how you crisped them up for perfect texture too!

  7. What a fab recipe! I have tried other recipes for Bombay Spuds in the past that suggested frying the potatoes, but they never end up crispy! This recipe was easy to follow, easy to do (very little watching of spuds needed, unlike frying!), and most importantly very very yummi!!) thanks for sharing!

    • Thanks Sarah, so pleased you enjoyed my Bombay Potatoes. Frying is the traditional way to make Bombay Potatoes and some recipes have tomatoes in too, I wouldn’t be able to say my version is authentic but they are spicy and delicious.

  8. Yummy, these look great! I defnitley need easy recipes, I will be trying these out!

    #BloggerClubUK

  9. I LOVE potatoes, and these look fantastic! My dad used to make a dish similar to these, but I had forgotten all about it. I’ll have to try these sometime!

    • Thanks Charlotte, I used Sainsbury’s Madras Curry paste which is quite hot but you could use a milder paste.

    • Thanks Angela. Par boiling the potatoes with the turmeric brings the colour and flavour out much better than adding the turmeric afterwards. x

    • Thanks Eb, I used Sainsbury’s Madras Curry paste which has a lovely heat to it. Hope you do get to try my Bombay Potatoes they go really well with your Easy Butter Chicken. x

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