Best Ever Bombay Potatoes (Bombay Aloo)

Forget roast potatoes! Try out these spicy roasties – Bombay potatoes (or also known as Bombay Aloo). These are a classic Indian side dish – potatoes roasted in a mixture of spices, creating roasties that are crisp on the outside and soft and fluffy on the inside. The flavour combination is heavenly – zingy, spicy and most definitely moreish! Be sure to create a big batch because I am positive you will be helping yourself to seconds, and even heading to the fridge for a cheeky potato snack.

I’ve finished my potatoes with a splash of lime and a sprinkle of fresh chopped coriander, but you can zhuzh your potatoes up by serving with fresh creamy yogurt, tamarind sauce or even a home-made chutney.

Serves 4 as a side dish:

Ingredients:

Vegetable or rapeseed oil
1kg baby potatoes, washed and skin-on
¼ tsp turmeric
4 cloves garlic, peeled and grated
4 cm piece of fresh ginger, peeled and grated
½ tsp cumin seeds
½ tsp coriander seeds
1 tbsp plain flour
2 tsp chilli powder
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 lime
Handful of fresh coriander, roughly chopped
Salt

Method:

Preheat the oven to 200c/180c (fan)/gas mark 6.
Grab a large baking tray and add to it a large glug of vegetable or rapeseed oil and place directly into the oven to heat up, you want the oil very hot.
Meanwhile, place the potatoes into a large pan. Pour over cold water - enough to cover the potatoes and season with 1 tsp salt and the turmeric. Bring to a boil and cook on a high heat for about 10-15 minutes, depending on the size - you want them tender.
Drain the potatoes in a colander, and place back into the pan. Let the potatoes cool for a few minutes. Add in the ginger, garlic, chilli powder, garam masala, flour, ground coriander, ground cumin, and 1 tsp salt. Use your hands to give everything a good mix, coating the potatoes in all the spices.
Remove the baking tray with oil from the oven, and add the cumin and coriander seeds to the hot oil. Stir to mix evenly and then carefully place the spicy-coated potatoes onto the baking tray.
Place the baking try into the oven and cook for 40 minutes, tossing occasionally so that the potatoes are evenly roasted.
When the potatoes are all crispy and golden, remove from the oven and place in a large bowl. Finish with the juice of 1/2 lime and a sprinkle of the chopped coriander.