Bombay Potatoes
Tangy, spicy baby potatoes that make the perfect afternoon snack
Equipment
- Fry pan
Ingredients
Bombay Potatoes
- 500-600 g baby potatoes, boiled with the skin on
- 1 tbsp. ground coriander
- 1 tbsp. chopped coriander leaves cilantro
- 1 tsp ground cumin
- 1 tsp raw mango powder available at South Asian grocers
- 1 tsp chilli powder paprika if you want something mild
- ½ tsp ground turmeric
- ½ tsp garam masala available at supermarkets or South Asian grocers
- ½ tsp. grated ginger
- ¼ tsp. chopped green chilli
- Juice of ½ a small lime
- salt and pepper
- ½ tsp chaat masala available at South Asian grocers
Garnishes
- 3 tbsp. Greek yogurt
- ½ lime cut into slices
- some slices of red chilli
Instructions
- Use your palms to gently smash the boiled and cooled potatoes. Smash them lightly until the shape is broken, but still holds well
- Heat the oil over medium heat in a fry pan
- Add the chopped chilli and a pinch of the cumin and quickly stir through the oil using a wooden spoon
- Add the smashed potatoes to the pan and let them sit without stirring for a minute or so, until the skin crisps nicely. Flip the potatoes and continue to cook. Break the potatoes up gently, without mashing them up
- Add the ginger, half of the coriander leaves, and all the spices to the pan and stir through the potatoes
- Add the lime juice and continue to mix until the raw smell of the ginger and spices is gone
- Serve in a hollow dish and top with spoons of the yogurt, chilli, the remaining coriander. Sprinkle over the chaat masala if you are using it. Serve fresh!