Irish Bombay Potatoes – The Best Curried Potatoes in the World

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.

I know I just made a big claim, and I’ll stand by it. I have never eaten better curried potatoes than these Irish Bombay potatoes, and I’ve eaten more than my fair share.

Curried potatoes can be made in a variety of different ways, from parboiling to frying, with a thousand herb and spice combinations.

How to make Irish Bombay Potatoes

Let’s keep things simple. We’re only going to roast these potatoes, we’re not going to faff around with ten different methods.

I will, however, show you a roasting technique at the end to set your curry-world on fire (well not literally, I hope).

We’re also going to use a curry paste.

A self-contained curry paste includes a load of spices already mixed together to great taste – there’s no need for trial and error and buying a load of different spices you’ll rarely use – this will guarantee perfect results, every time.

I highly recommend tikka paste or korma paste for curried potatoes – although I generally love my curries spicier than that, I feel these two pastes work best for Bombay potatoes.