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You might have noticed by now, but Indian food is one of my favourite things to cook at home, and one of J’s favourite side dishes whenever I make a curry? Bombay Potatoes. For years I’ve been using a hybrid of this recipe and the version in my book Student Eats(ad), but for space saving when I’m making a few things at once, I want to introduce you to my new favourite way to make Indian-spiced potatoes: Air Fryer Bombay Potatoes.
I’ve already started making crispy potatoes in the air fryer – I just toss them with whatever flavoured olive oil goes with whatever we’re eating, salt, pepper, and garlic granules (have you seen Barts do a smoked garlic version? I’m slightly obsessed) before roasting – when I’ve got something else going on in the oven or there is otherwise no point turning on the oven, so why not give Bombay-style potatoes this treatment?
Seriously, I just know you’re going to love these Air Fryer Bombay Potatoes!
Frequently Asked Questions
Can I make these potatoes ahead?
They’re best hot and crispy right out of the air fryer, but if you’re juggling lots of different dishes they do warm up okay in the air fryer if made a few hours ahead. Cook them for 15 minutes instead of 20, and give them the extra 5 minutes before serving.
Why are these Bombay potatoes dry?
Bombay potatoes is traditionally a dry dish, but I know what you mean: order them in lots of British curry houses and they’re deliciously saucy! Obviously this is an air fryer recipe so we’re going for crispy Indian spiced potatoes, but honestly I’ve had and enjoyed both eating out and cooking from authentic cookbooks. I am working on a recipe for the saucy ones, though!
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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