Bombay Potatoes

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Crispy on the outside, fluffy on the inside, these Bombay Potatoes are little golden nuggets of pure joy! The Bombay Madras blend adds the most fragrant aroma and flavour and the Black Mustard Seeds add a little warm hum and crunch.

Serve these super-flavourful potatoes as a side dish with some simple grilled meat or even a curry and enjoy!

Spices used in this recipe

Method

  1. Place your potato chunks in a pot with a good pinch of salt, cover with water, and bring to the boil. Reduce to a medium heat and leave simmering for 5 minutes until they start to soften and become tender.

    In the meantime, preheat your oven to 220c degrees/200 fan forced.

  2. Drain your potatoes well and leave in the strainer for 1 minute to allow the water to evaporate. Place in a roasting tray with a good glug of oil, a pinch of salt and your spices and toss to coat.

    Place in the oven for 30-40 minutes or until nice and crisp on the outside. Serve nice and hot and enjoy!

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