Crispy Bombay Potatoes

This is my take on Bombay Potatoes. These are a great side dish and very easy to make.  I love the combination of spiced crispy potatoes and caramelised onions and I would happily eat them with just about anything.  In order to get crispy potatoes you need to firstly parboil the spuds enough so that the edges can be fluffed up and then you need to get the oil in the roasting tray quite hot.

To serve 4

  • 6 large potatoes, peeled and diced in to 2″ cubes
  • 1 large onion, sliced thinly
  • 100ml of sunflower oil
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1 tablespoon of garam masala
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • Large pinch of salt

Preheat the oven to 200ºC.  Parboil the potatoes (5 minutes after boiling point).  Mix the ground spices in a small bowl.  When the oven is hot, pour the oil in to a roasting tray and place it in the oven to heat.  When the potatoes are sufficiently parboiled, drain well, replace the lid and hold it down tightly whilst you give the pot a good shake to roughen up the edges of the potatoes.  Remove the lid and sprinkle with half of the spice mix.

Carefully remove the hot roasting tray and oil from the oven and gently empty the potatoes in to the tray, shaking the tray lightly to spread the potatoes out.  Use an egg-lifter to turn the potatoes over gently to ensure they are all covered in oil.  Add the onions, salt and the remaining spice mix and turn gently again to mix the onions through the potatoes.  Place the tray back in the oven and cook for approximately 20 minutes, take the tray out and turn the potatoes, then place back in the oven for around another 20 minutes or until nice and crispy.


  1. They look amazing! Im definately making them asap!

    • They are delish – even with a simple salad or an omlette. My boys love them x P.S. I am still hankering after those crabcakes on your blog – must remember crabmeat when next in Westport!

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