Three words… Crispy. Bombay. Potatoes.
Need I say any more?
Potatoes have stepped back into the limelight, and rightfully so. For those of you who aren’t low carb or keto, the comeback of carbs has been fuelled by the rise in plant based eating. Especially with so many new ways to cook the humble, trusty potato gaining popularity on the internet.
A New Take
This starchy little vegetable is so wonderfully versatile. It’s subtle, buttery flavour makes potatoes the perfect partner for garlic and spices. Plus, what better way is there to honour everybody’s favourite vegetable than by making it oh-so-crispy?
This is how I choose to ‘spice’ up my potatoes; crunchy, flavoursome and with a little kick of heat. I hope you love them as much as my hungry rabble!
Bombay potatoes aren’t just ‘curry potatoes’, they’re so much more than that. Zingy, aromatic and spicy, and mine have the perfect crunch to accompany it.
This spiced potatoes recipe is full of bright bold flavours and just a little kick of heat; each of them so important to the overall taste of the finished dish. Garam masala, cumin, paprika, turmeric, chilli and garlic provide that full-bodied, savoury base. These ingredients give the Bombay potatoes that classic ‘curry’ flavour. If you’re a hottie you can totally crank up the chilli o’meter though.
Now we need to add depth and tanginess to really get that ‘oomph’ factor. Ginger, coriander seeds and black mustard seeds balance out those punchy flavours and add a fragrant, aromatic edge. You definitely don’t want to be skipping out on any of these spices.
The texture is what really makes this Bombay Potatoes recipe. Often Bombay potatoes are sauteed in spices on the hob but I just adore everything roasted and so these are the best crispy Bombay potatoes for a reason – that crunch.
For ultimate crispiness and no flour, it is vital to get the conditions just right to really crisp up your potatoes. I recommend heating up the oil in the oven before you add in the potatoes; just like you would for roasties.
If you like things spicy, slice up some fresh red chillies and sprinkle them over your potatoes fresh out the oven. As well as adding a fiery kick; for those of you who want to ramp up the heat, the chillies also provide a splash of colour.
The Best Crispy Bombay Potatoes
- 1 kg baby potatoes
- 3 tbsp extra virgin olive oil
- 2 lrg garlic cloves, minced
- 2 cm fresh ginger, peeled + grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black mustard seeds
- 1/2 tsp ground turmeric
- 1 tsp ground corainder
- 1/2 tsp garam masala
- optional 1/4 tsp kashmiri chilli powder or paprika
- 1/2 tsp flaked sea salt, or to taste
- Optional fresh coriander, chopped
- Optional coconut yoghurt or Greek if not dairy free
- Optional fresh chillis, minced or sliced
- Optional lemon zest
- Preheat the oven to 200C / 180 fan.
- Bring a large pan of water to the boil. Add the potatoes and cook for about 10 minutes on a medium heat until just el-dente. They should still be firm but not raw. Drain and allow to cool. Slice in half.
- Add the oil to non stick baking tray (option to line with greaseproof paper if you prefer). Add the olive oil and whole seeds (cumin, coriander and mustard seeds) and heat in the oven for 5 minutes. Add the halved potatoes, along with the ginger, garlic, remaining spices and salt.
- Toss to combine until fully coated. I like to use food safe gloves and really massage in all the herbs, especially if you have painted nails as the turmeric will dye your nails a tooty fruity colour!
- Place in the oven and bake for 45-50 minutes, stirring once about half way through until nice and crispy.
- Season to taste and top with optional yoghurt, fresh coriander, fresh chilli and lemon zest.