BOMBAY POTATOES RECIPE | BBC GOOD FOOD
Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish
Provided by Esther Clark
Categories Side dish
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
- Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
- Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.
Nutrition Facts : Calories 268 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 6 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.05 milligram of sodium
ULTIMATE ROAST POTATOES RECIPE | BBC GOOD FOOD
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
Provided by Angela Nilsen
Categories Dinner, Side dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- Drop the potatoes into a large pan and pour in enough water to barely cover them.
- Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
- Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
- Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
- Spread them in a single layer making sure they have plenty of room.
- Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- Scatter with Maldon salt and serve straight away.
Nutrition Facts : Calories 391 calories, FatContent 23 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.42 milligram of sodium
More about "are potatoes high in carbs recipes"
ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 479 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
- Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
- Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
- Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
- Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
- When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.
HASSELBACK POTATOES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Side dish
Calories 394 calories per serving
- Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins – 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.
ROAST POTATOES WITH PAPRIKA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Side dish
Calories 297 calories per serving
- Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
DAUPHINOISE POTATOES RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 1 hours 30 minutes
Category Entertain
Cuisine French
Calories 562 calories per serving
- Heat the oven to 180C/fan 160C/gas 4. Butter a large baking dish, and add the potato slices in layers into the dish seasoning each layer generously. Bring the cream, milk, garlic and thyme to just before a simmer, and pour over the potatoes, removing the garlic cloves. Sit on a baking sheet (to prevent any spills) and transfer to the oven. Bake for 50 minutes until the potatoes are soft when you push a skewer or a knife into the centre, and sauce bubbling. Scatter over the comté and cook for another 10 minutes until golden. Serve with roast dinners or duck breast.
BEST BOMBAY-STYLE POTATOES RECIPE | JAMIE OLIVER
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 199 calories per serving
- Peel the ginger and garlic, chop the tomatoes, then place in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.
- Pour 2 tablespoons of vegetable oil into a large non-stick frying pan over a medium–high heat. Add the potatoes and cook for 10 minutes, or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits.
- Trim and roughly chop the spring onions, and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.
- Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion, chilli and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of seasoning. Sauté for 4 to 5 minutes, or until fragrant.
- Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves scattered over.
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