Bombay Roast Potatoes

Bombay Roast Potatoes

Crispy roast potatoes coated in tasty fragrant spices. These bad boys are crispy on the outside and fluffy on the inside and they are perfect with a curry – but we would even have them with a Sunday roast! We like to add all the left over spice mixture to the roasting tin with the potatoes as it adds to the crispy texture.
Prep Time15 mins
Cook Time1 hr


  • 1 kilogram baby potatoes cut in half
  • water to boil potatoes
  • 1 tbsp turmeric
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp mustard seeds
  • 1 1/2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp medium curry powder
  • 6 cloves garlic (3 sliced finely and 3 left whole)
  • 1 tbsp salt
  • 1 tsp turmeric
  • fresh coriander


  • Place the potatoes in a pan with water and boil for around 10 minutes until just cooked.
  • Pre-heat the oven to 190 degrees c.
  • Pour the oil into a roasting tin and place into the oven.
  • Place the potatoes into a colander and shake a little to fluff the edges.
  • Put the potatoes into a bowl and add all the spices and salt and mix well.
  • Carefully remove the roasting tin from the oven and add the potatoes and all the left over spices including the whole garlic.
  • Roast for around 45 minutes (until crispy) turning half way through.
  • Serve with fresh chopped coriander.