Bombay Roasted New Potatoes
I’ve never really been a fan of cooking potatoes, I think because they remind me of the bland, synthetic mash of my school days or the endless shepherd’s pies we had to make in Food Tech. The peeling is annoying, they take ages (no matter the method) and despite their versatility, they’re just quite boring to make. Not to eat I add.
But a roasted new potato is a whole different thing. Akin to a great wedge, they’re bitesize, crispy and fluffy, snackable and you can very easily make them exciting and different each time. Plus, they only take 30mins in the oven with no peeling or parboiling necessary.
These are my version of a Bombay potato. I’ve infused the oil with beautifully aromatic whole spices before tipping the potatoes in to slowly sizzle away. Incredibly moreish and truly snackable as a side, on their own or great in a salad.
Ingredients
2tbsp Olive Oil
½ tbsp Mustard Seeds
½ tbsp Cumin Seeds
4 Green Cardamom Seeds, lightly bashed
4-5 Dried Kashmiri Chillies
1 Medium White Onion, quartered
2 Large Garlic Cloves, peeled, lightly bashed but kept whole
500g New Potatoes, halved to be roughly the same size
1tsp Garam Masala
½ tsp salt
Method
In a small to medium baking dish, add in the olive oil, all the spices, onion and garlic. Break the chillies in half, including all the seeds. Kashmiri chillies are very mildly spicy but for those who don’t want any spice, keep the chillies whole so you get only their subtle sweetness.
Set the oven to 180c
Give everything a good mix ensuring everything is coated well in the oil, and then put the dish in the oven for 10mins so it all infuses as the oven warms up.
After this time, take the dish out and add in the potatoes making sure they’re coated on all sides in the aromatic oil. Put the dish back in the oven for 15mins.
Take the potatoes out, sprinkle over the Garam Masala and salt, give it all another good mix and shake, then put back in the oven for another 15mins to finish cooking and crisp up.