I was all set to make Bombay potatoes the other day, but then reminded myself that we didn’t have the requisite frying pan. Using this Jamie Oliver recipe as inspiration, I made some modifications and prepped some bitchin’ roasted Bombay potatoes in the oven instead.

Ingredients:potatoes (duh) peeled & cubedroughly 2 tbsp olive oila bit of ginger, peeled & chopped2 cloves minced garlica few dashes of garam masala (I’m lucky enough to have a jar of amazing garam masala from Penzeys, my favorite spice emporium). pinch of cuminlots of mustard seeds (critical!)wee bit of turmericsome coriander
In order to mimic that awesome toasting action of the garlic & spices that goes on in the frying pan before you add the potatoes, I mixed together the garlic, ginger, spices, and oil into the bottom of a roasting pan and then popped that (without the potatoes) into the oven, set at 400. When it got fragrant—after about 3-4 minutes—I added the potatoes, coating them well in the spices and oil. We were super hungry, so I cranked up the oven to about 425 and put the potatoes in, uncovered for about 15 minutes. Every five minutes or so, I would toss and re-coat the potatoes in the sauce.
Bombay potatoes are super delicious—flavorful and filling. They’re a great side dish, but could really stand alone as the main course (particularly if you’re a vegetarian) with a side salad or some green veggies. We had some fresh green beans on hand, and not wanting to overwhelm our tastebuds with spicy madness, I just steam/sauteed those in the wok with some light olive oil, salt, and pepper. The bright, planty, green taste of the beans complimented the rich potatoes perfectly. It was a huge hit and we’ll definitely do this one again.