Bombay-style Potatoes - Jamie's Great Britain

After seeing Jamie cook up 'Empire Roast Chicken' on the Channel 4 series 'Jamie's Great Britain' for his latest book of the same name, I just had to make it. It has to be said he comes up with some amazing ideas - these Bombay potatoes are the best! 


Bombay-Style Potatoes

Who can resist these?
Jamie said: "Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry. Well, welcome to Empire Roast Chicken, a combination of both of those things. Your friends and family are going to love it. I love it. You will love it."
I agree with him, his Empire Roast Chicken was so, so good and will be my very next post. 

As there are only the two of us, I did a smaller amount of potatoes, 4 cloves of garlic and only one tomato, but I used the same amount of everything else.

Recipe taken from the book 'Jamie's Great Britain'

You will need:
800g new potatoes
sea salt and ground pepper
1 lemon
2 or 3 tablespoons olive oil
a knob of butter
1 heaped teaspoon each of black mustard seeds, cumin seeds, garam masala and turmeric
1 bulb of garlic - yes the whole thing not just a clove of garlic
1 fresh red chilli, de-seeded and finely sliced
2 tomatoes, roughly chopped
1 small bunch of fresh coriander


Bombay-Style Potatoes close up



How to do it:
Preheat the oven to 200°C/400°F/Gas 6
Halve any larger potatoes, then parboil them in a large pan of salted boiling water for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry.


Put a sturdy roasting tray over a medium heat and add the olive oil, a knob of butter, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere.

Put the bulbs of the garlic straight into the pan, with the sliced chilli and chopped tomatoes.
Add your drained potatoes to the tray, mix everything together, then season well.
Finely slice and scatter in the coriander (stalks only), keeping the leaves in damp kitchen paper or a bowl of water for later.

Put the potatoes into the oven for about 40 minutes to 45 minutes - give them a stir half way through.
When you're ready to serve them scatter over the coriander leaves.  

Bombay Style Potatoes


6 comments

  1. This sounds like a delectable meal from start to finish!!

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  2. Clearly I need to have another look at my book. I completely missed seeing this! Looks fantastically delish as always! xxoo

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  3. That Jamie chicken looked so good on the telly. Your potatoes are perfect and using chicken portions was inspired!

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  4. I found a download of this episode the other day and was practically drooling while watching it. I can't wait to try these recipes! Your photos are wonderful.

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  5. I am so making those potatoes tonight. Thanks for sharing!

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  6. These potatoes rule! Adore Bombay potatoes in any form.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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