Bombay Roast Potatoes

Jam packed with flavour

1 Hour 15 Minutes

Serves 4

What you'll need…

  • 1.5kg Potatoes
  • 1/4 Teaspoon turmeric
  • 1 Tablespoon plain flour
  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon black mustard seeds
  • 4 Cloves garlic
  • 3cm Ginger
  • 3 Green chillis
  • 3 Teaspoons chilli powder
  • 1 Teaspoon garam masala
  • 1/2 Teaspoon ground coriander
  • 1/2 Teaspoon ground cumin
  • 1 Lemon
  • Handful of coriander
  • Salt
  • Vegetable oil
Depositphotos 92701864 S min

The method

1

Pre-heat your oven to 200°C. Add a glug of oil to a large roasting tray and place into the oven to warm up.

2

Peel and chop your potatoes and place them into a pot of boiling water. Boil for around 10 minutes or until fork tender.

3

In the meantime, peel your garlic and ginger and chop the chillis.

4

Drain the potatoes and coat with flour, turmeric, chilli powder, garam masala, coriander powder, cumin powder and a teaspoon of salt. Grate in the garlic and ginger and add in the chilli. Shake them around to fluff up the potatoes.

5

Add the cumin seeds and mustard seeds to the hot oil, stir to mix and then add in the potatoes.

6

Place into the oven for 40 minutes, turning half way through. In the meantime, chop the coriander.

7

Once crispy and golden, remove the potatoes from the oven and serve with the fresh coriander and squeeze over the juice of the lemon. Enjoy!

Recipe from MOB

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