Crispy Bombay Potatoes

Spiced potatoes with turmeric, cumin and mustard seeds, air fried until crisp outside and tender within.

TIME BREAKDOWN
Prep: 15 min
Cook: 32 min
Total: 47 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 800g baby or small waxy potatoes, scrubbed and halved
  • 1 tsp salt, for the water
  • 1 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1 tsp salt
  • 1 tbsp tomato purée
  • 1 tbsp lemon juice
  • fresh coriander, chopped, to serve

Method

  1. Boil the potatoes in a pan of salted water for 10 minutes, until nearly tender, then drain and steam dry for 3 minutes.

  2. Mix the oil, mustard seeds, turmeric, cumin, ground coriander, chilli powder, salt and tomato purée in a large bowl.

  3. Add the potatoes and toss until completely coated.

  4. Preheat the air fryer to 200°C.

  5. Cook for 18 to 20 minutes, shaking the basket every 5 minutes, until crisp and deep golden.

  6. Tip into a serving dish, squeeze over the lemon juice and scatter with fresh coriander.