Easy Bombay Potatoes
Try this Easy Bombay Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 onion diced
- 1 teaspoon turmeric
- 1/2 to 1 teaspoon salt
- 8 to 10 medium potatoes peeled & cut into small chunks (i used maris piper potatoes)
- 2 - 4 tablespoons rape seed oil
- 2 teaspoons black mustard seeds
- 2 teaspoons curry paste (or garam masala if you prefer)
- Carbohydrate 3.00717875 g
- Cholesterol 0 mg
- Fat 0.328685 g
- Fiber 0.643512511730194 g
- Protein 0.56266625 g
- Saturated Fat 0.03044 g
- Serving Size 1 1 to 6 serving (29g)
- Sodium 1.20225 mg
- Sugar 2.36366623826981 g
- Trans Fat 0.0325150000000001 g
- Calories 16 calories
Preheat oven to 200? / 400? /Gas Mark 6.Place the potatoes in a large saucepan and cover with water.Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.Drain your potatoes and toss them with the remaining ingredients; ensure all the potatoes are well coated.Turn out into a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy.
