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Jamie Oliver Bombay Potatoes Recipe

Jamie Oliver Bombay Potatoes
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Jamie Oliver’s Bombay Potatoes are a vibrant, Indian-inspired side dish of parboiled potatoes tossed in a fragrant mix of mustard seeds, turmeric, cumin, garam masala, and fresh green chilies, then roasted or pan-fried until golden and crisp. They’re lighter than many restaurant versions, with bright flavors from lemon and coriander — the perfect partner for curries, grilled meats, or even as a standalone snack.

Ingredients

Scale
  • 1 kg (2.2 lbs) potatoes (waxy or all-purpose, such as Maris Piper or red-skinned), peeled or unpeeled
  • 1 teaspoon salt (for boiling)
  • 4–5 tablespoons vegetable oil or olive oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½–1 teaspoon chili powder or Kashmiri chili powder (adjust for heat)
  • 2–3 fresh green chilies, finely sliced (optional for extra kick)
  • 1 teaspoon salt (or to taste)
  • Juice of 1 lemon
  • Fresh coriander (cilantro), roughly chopped, for garnish

Instructions

  1. Parboil the potatoes. Cut potatoes into 3–4 cm chunks. Place in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook 8–10 minutes until just tender but not falling apart. Drain well and let them steam-dry in the colander for 2–3 minutes (this helps them crisp).
  2. Heat the oil. Pour oil into a large roasting tin or heavy frying pan and place in a preheated oven at 200°C (400°F) for 5 minutes (or heat on stovetop over medium-high if pan-frying).
  3. Make the spice mix. In a small bowl, mix ground turmeric, coriander, garam masala, chili powder, and salt.
  4. Toss the potatoes. Carefully add the parboiled potatoes to the hot oil (stand back — it will sizzle). Sprinkle over the spice mix and mustard seeds. Toss well to coat evenly.
  5. Roast or fry. Roast in the oven 20–25 minutes, turning halfway, until golden and crispy. (If pan-frying: cook on medium-high, stirring occasionally, 15–20 minutes until crisp and browned.)
  6. Finish. Add sliced green chilies (if using) for the last 2 minutes. Remove from heat, squeeze over lemon juice, and toss with fresh coriander. Taste and adjust salt or lemon.

Find it online: https://britishrecipes.uk/bombay-potatoes-recipe/