Recipe- Delicious Irish Bombay Potatoes

There are a couple of things I’ve learnt since being involved in the food industry. If you want a good curry, speak to an Indian cook. If you want good potatoes, speak to an Irish cook.

If you want the best curried potatoes in the world (sometimes known as Bombay potatoes or spiced potatoes), then combine them.

Ingredients

35 oz potato (35 oz = 1 kg)
1 tsp salt
2 tbsp tomato paste
2 tbsp curry paste (use your favourite. Even though I usually love food as spicy as possible, I find a milder curry paste works best here. The best is an Indian Korma or Tikka paste, if you can find them in your local Indian store.)
4 tbsp oil (I’ve found vegetable oil gives best results)
2 tsp curry powder
½ cup basil, fresh (or 1 tbsp dried basil)
2 tbsp white vinegar (or malt vinegar to serve)
½ tsp garlic powder (or 1 clove fresh garlic)

Method

* Heat up oven to 200°C/390°F.

* Up to you if you peel the potatoes. Quarter the potatoes and place in large bowl.

* Add the salt, tomato paste, curry paste, curry powder, and oil. Give it all a good mix and make sure each potato is well covered.

* Layer the potatoes over a large oven tray and place in oven.

* After 15 minutes, remove from oven and (if using) add the dried basil and garlic.

* Roughly flip the potatoes and ensure the basil is mixed in. Cook for another 10-15 minutes – the potatoes should be easy to pierce with a fork. If using fresh basil and garlic, add about five minutes before the end of cooking, once again making sure it is all mixed in.
Serve (with vinegar if desired) as a side dish or with dips like yoghurt, hummus or creme fraiche.