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.
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: Tales From The Kitchen Shed
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
- Preheat oven to 200℃ / 400℉ /Gas Mark 6.
- Place the potatoes in a large saucepan and cover with water.
- Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
- Drain your potatoes and toss them with the remaining ingredients; ensure all the potatoes are well coated.
- 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.
Pin Easy Bombay Potatoes for later:
I’m entering my Easy Bombay Potatoes into a couple of challenges this month:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Lisa over at Lovely Appetite.
- The No Waste Food Challenge created by Elizabeth over at Elizabeth’s Kitchen Dairy and hosted this month by Michelle at Utterly Scrummy.
And linking to:
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I thought it would be bland since it seemed so simple. No! Even without the mustard seeds, and substituting garam masala for curry paste, it was a knockout. Hubbie loves Indian food, but misses his potatoes. Now I know what to serve him! Thanks for great recipe.
Just to let you know this recipe is still going strong, I first made it about 3 years ago, and my family LOVE it, over the years I’ve tried adding bits of different things to it, but your original recipe takes some beating, though I now add a tsp of tomato puree & a pinch of sugar to the curry paste and that’s delicious too.
Les x
Wow …. I made these last night as a side dish at a curry night for friends and they were fab, so much tastier than my usual ones done in a pan with tomatoes. Easy to make a huge tray full and I felt they would make a fan side dish as a BBQ or any buffet as so yummy and versatile.
I did not have any black mustard seeds and used regular mustard seeds and put some black Nigella seeds over them for appearance sake. Some left over for tonight – I can’t wait !!!
Recipe now printed to go in my ‘faves’ folder. Thank you. x
These were WONDERFUL! Thanks for a terrific recipe! It will be on our rotation for sure!
Five stars and fabulous. A sure fire hit and a nice twist on standard roasties. Thank you!
Sorry it doesn’t seem to allow me to make it 5 stars, only four so I’m not marking it on the stars below as I don’t want to dilute your rating!
Looks yummy. Will try to make it.
Just a spell check error. You meant Grapeseed oil not Rape oil as written in the recipe?
Sorry for the late reply but i’ve been on a break from my blog. I used rapeseed oil in the recipe, I think in the US it’s referred to as Canola oil.
Pinned and going to try with other dishes rather than just curry.
Rape seed oil?!…did you mean grape seed oil?!
Thanks for the comment, a few readers have thought the same but I do mean rapeseed oil. I think the confusion is that in the US it’s called Canola oil. Would be great if you could let me know.
These are delicious. I put a pan in the oven with garlic oil and olive oil to heat up. I then add the mustard seeds and spices inc a shake of chilli flakes and put back to cook the spices a bit. I then add the potatoes and stir through. It’s also great to add a few cherry tomatoes or fresh spinach leaves for the last 10/15 mins cooking. A great inexpensive dish.Five stars.😊
Breakfast!!! With fried eggs. Better than hash browns for sure!!!
Yes. I add eggs in all the time.
What can I say except Wow ! Did a curry night in new years Eve 3 currys, dhal , pilau and coconut rice but these stole the show ! Everyone blown away and demanding recipe so easy but so very very tasty , thank you so much for this 👌
I’m so pleased to hear my recipe went down well at your curry night, sounds like a very tasty menu. It’s a pleasure to share the recipe.
Taste great
As my scale does not have “medium” on it. What is the total weight of the potatoes used in this recipe?
Hi Erich, thanks for stopping by. I’ve just weighed 8 medium sized ish potatoes and they weigh 1.5 kg, hope this helps 🙂
just made your bombay potato dish for tonights curry look and taste great,better than chips.
thanx
These look really nice I will be making them but can you use curry powder instead of paste will this work x
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.
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.
Absolutely love Bombay Pitatoes but never tried to make any before. Will have to give them a go
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.
THEY ARE JUST DELICIOUS! HEALTHY, CRUNCHY AND TASTY!
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! 🙂
I can’t wait to make these…thanks for the share!
Thanks Zeba. A pleasure to share my recipe, do let me know how you get on 🙂
Wow what a delicious looking recipe 🙂 I have pinned these for later.
Thanks for stopping by and pinning the recipe, much appreciated. 🙂
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 🙂
Such a great recipe, so much flavour ??
Thanks Elaine, we love spicy flavours here at the Kitchen Shed. 🙂
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
What a yummy sounding potato loaded with flavor. Thanks for sharing with us at Fiesta Friday. Happy FF!
Thanks Quinn, a pleasure to link up with Fiesta Friday 🙂
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!
Thanks Julie, the crispy bits of spicy potato and onion are OH’s favourite.
What a fantastic spin on potatoes! Sounds heavenly!
Hi! I saw these @ Fiesta Friday and wanted to transport them directly to me! Look so tasty! Looks like I’m going shopping!
Michelle
Thanks Michelle, do let me know how you get on.
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.
Looks delicious! #FiestaFriday
Thanks for popping by from the Fiesta party Ahila 🙂
I love Bombay potatoes and homemade ones are definitely healthier! They look delicious! Thank you for sharing with #CookBlogShare x
Thanks Kirsty, always a pleasure to link up with #CookBlogShare x
Yummy, these look great! I defnitley need easy recipes, I will be trying these out!
#BloggerClubUK
Thanks, let me know how you get on.
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, hope you enjoy Easy Bombay Potatoes as much as we do.
These look so yummy!! Which curry paste do you use when you make them?
Thanks Charlotte, I used Sainsbury’s Madras Curry paste which is quite hot but you could use a milder paste.
These look fab, I love bombay potatoes! Pinning x
Thanks for popping by and pinning Sarah. x
I love potatoes made like this Sarah, but I’ve never tried re-creating them at home. Great idea to use turmeric to bring that lovely colour to the potatoes.
Angela x
Thanks Angela. Par boiling the potatoes with the turmeric brings the colour and flavour out much better than adding the turmeric afterwards. x
Looks so yummy and I am reading that when I haven’t had my breakfast yet!!! #BloggerClubUK
Thanks for popping by from #BloggerClubUK, much appreciated 🙂
They look really good! I love any kind of potato though so to me, these just look so yummy! Popping over from #bloggerclubuk
Thanks Michelle, potatoes are a firm favourite here at the Kitchen Shed too.
Wow – these look and sound amazing! Most definitely pinned on my Must Make board! Which curry paste do you use for this recipe? Eb 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
Thanks Camilla, always a pleasure to link up with #CreditCrunchMunch 🙂
Oh wow, these Bombay Potatoes look so delicious Sarah! Thanks for a fabulous entry to #CreditCrunchMunch!