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 with Homemade Garlic Naan Bread to complete our Indian feast. 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
Homemade Garlic Naan Bread oozes with garlic butter and is deliciously soft with just the right amount of chew. Easy to make & so much better than shop bought !
- 8 to 10 medium potatoes, peeled & cut into small chunks (I used Maris Piper potatoes)
- 1/2 teaspoon salt
- 1 teaspoon turmeric
- 2 - 4 tablespoons rape seed oil or sunflower oil
- 1 onion diced
- 2 teaspoons black mustard seeds
- 2 teaspoons curry paste (or garam masala if you prefer)
- Step 1 Preheat your oven to 200 C
- Step 2 Place the potatoes in a large saucepan and cover with water.
- Step 3 Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
- Step 4 Drain your potatoes and toss them with the remaining ingredients ensuring all the potatoes are well coated.
- Step 5 Turn out into a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy.
- Step 6 Note: If 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: