A Glug of Oil

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Bombay Potatoes - Jamie Oliver

Bombay Potato (Bombay Aloo) Recipe 

Easy to make and a delicious classic Indian side dish. 

Okay yeah, it's different to the usual Bombay potato recipes but trust me, you will love it!

Bombay Potatoes - Jamie Oliver recipe.

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After seeing Jamie cook up his Empire Roast Chicken from Jamie's Great Britain book I just had to make that as well.

Bombay Potatoes

Indian spiced roast potatoes are probably one of the easiest Indian side dishes you'll ever make.

It has to be said Jamie does come up with some amazing ideas and these Bombay potatoes are the best!

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, and you will love it." 

I agree with him, his Empire Roast Chicken was so good.

As there are only 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.


  • new potatoes
  • sea salt and ground pepper
  • mild olive oil
  • unsalted butter
  • black mustard seeds
  • cumin seeds
  • garam masala 
  • turmeric
  • garlic
  • fresh red chilli
  • tomatoes
  • fresh coriander

What to serve with Bombay Potatoes

Slow Cooker Chicken Curry

Spicy Beef Curry - Gordon  Ramsay

Recommended Equipment

a shallow non-stick roasting tray

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Bombay Potatoes.

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Yield: 4
Author: Jan Bennett
Bombay Potatoes - Jamie Oliver

Bombay Potatoes - Jamie Oliver

An easy and delicious side dish for any Indian meal.
Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M


  • 800g new potatoes
  • sea salt and ground pepper
  • 2 or 3 tablespoons olive oil
  • 10g unsalted butter
  • 1 heaped teaspoon each of black mustard seeds, cumin seeds, garam masala and turmeric
  • 1 bulb of garlic
  • 1 fresh red chilli - deseeded and finely sliced
  • 2 tomatoes - roughly chopped
  • a small bunch of fresh coriander


Preheat the oven to 200°C/400°F/Gas 6
  1. 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.
  2. Drain the potatoes then let them steam dry.
  3. Put a roasting tray over medium heat and add the olive oil, butter, mustard and cumin seeds, garam masala and turmeric - work quickly because if the fat gets too hot the mustard seeds will pop everywhere!
  4. Put the bulbs of the garlic straight into the pan, with the sliced chilli and chopped tomatoes.
  5. Add your drained potatoes to the tray, mix everything together, and then season well.
  6. Finely slice and scatter in the coriander (stalks only), keeping the leaves in damp kitchen paper for later.
  7. Put the potatoes into the oven for about 40 minutes to 45 minutes, giving them a stir halfway through.
  8. When you're ready to serve them scatter them over the coriander leaves.
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