This Bombay-style Potato recipe by Jamie Oliver, is totally the best, seriously.
Plus, after seeing Jamie cook up 'Empire Roast Chicken' in 'Jamie's Great Britain' for his latest book of the same name, I just had to make that as well; I've left a link to the recipe in this post.
Bombay Potatoes
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, 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.
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Ingredients in this recipe
- 800g new potatoes
- sea salt and ground pepper
- 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
- 1 fresh red chilli, deseeded and finely sliced
- 2 tomatoes, roughly chopped
- 1 small bunch of fresh coriander
Jamie Oliver Bombay Potatoes Recipe
Yield: 4
Bombay-style Potatoes - Jamie Oliver
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. This is the recipe from Jamie's book.
Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M
Ingredients
- 800g new potatoes
- sea salt and ground pepper
- 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
- 1 fresh red chilli, deseeded and finely sliced
- 2 tomatoes, roughly chopped
- 1 small bunch of fresh coriander
Instructions
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 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 halfway through.
- When you're ready to serve them scatter over the coriander leaves.
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Jan