Easy Curried Potatoes (Vegan Irish Bombay Potatoes)
HurryTheFoodUp is reader-powered. If you click through using links on our site we may earn a small commission at no cost to you.
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. But we’ve kept things simple here.
This recipe is truly one one of the tastiest Indian side dishes that you’re sure to find yourself making again and again.
Use whichever kinds of potatoes you have to hand, though floury potatoes have the best absorbency and if they’re big make sure to quarter them so the middle cooks through and gets fluffy.
I highly recommend tikka paste or korma paste for this curried potatoes recipe – although I generally love my curries spicier than that, I feel these two mild to medium heat pastes work best for Bombay potatoes.
Mix this with the curry paste and curry powder to give these Bombay Potatoes an extra richness, though if you’re out of paste try tomato puree instead.
I’ve found vegetable oil gives the best results but olive oil also works well.
This mix of curry spices gives the curry paste a boost.
I recommend using basil (and garlic, if you like it) but other herbs will add different flavours.
How many calories are in Curried Potatoes?
These curried potatoes contain 288 calories per serving, and contain 7g protein per serving.
Health Benefits of Curried Potatoes
More often associated with chips, or fries, than health, potatoes are an unlikely source of some really impressive health benefits.
Potatoes are very fibrous and contain resistant starch, which acts as a prebiotic, and prevents and treats constipation and IBS.
Potatoes are also full of antioxidants, which fight free radicals that can do damage to your cells. The skin of the potato contains 12 times more antioxidants than the potato itself, so consider leaving the skins on in this Irish Bombay Potato recipe!
Turmeric, one of the primary spices in most curry powders, contains curcumin, which has been shown to reduce inflammation.
Other spices frequently found in curry powder, such as chili pepper and coriander, have been shown to have similar anti-inflammatory effects.
For dietician approved meals that take the stress out of meal times, check out our seven day free weight loss meal plan.
How to make the best Irish Bombay Potatoes
- Preparation: Heat the oven to 200°C/390°F (a medium-high heat). Quarter the potatoes and add the salt, tomato paste, curry paste, curry powder, and oil. Give it all a good mix and make sure each potato is well covered.
- Cooking: Transfer the potatoes from the large pot to a sheet pan, ensuring the potatoes are spread in a single layer. Now pick from the options below, depending on how much time you have for cooking.
- The speedy method: Leave for 30 – 40 mins (depending on potato size). Give them a mix after 20 minutes or so. Now you have flavourful, tender potatoes and the perfect side dish!
- Our favourite method: After half an hour of cooking, remove the potatoes from the oven for five minutes, and let them start to cool. Leave the oven on.
- After five minutes is up, put them back in at the same heat. Cook for another five minutes, then remove again. After five, back into the oven and…cook for five!
- Repeat twice more (a total of four intervals of 5 minutes each)
- This method crisps up the outside of the potato beautifully in the hot oil, while leaving the inside soft and fluffy.
For more recipe instructions, check out our recipe card below.
Irish Bombay Potatoes FAQs
Can I make them ahead?
Yep, these Irish Bombay potatoes can be made ahead and re-heated when you’re ready to eat. In fact, making them a day in advance might allow the delicious flavors of the spices to enrich the yellow potatoes even more, but eating them fresh out of the oven will ensure maximum crispiness!
How to store and re-heat?
Store the curried potatoes in a large bowl, ensuring they are covered, and keep in the fridge for a few days until you’re ready to eat them. To re-heat, either use the microwave or put a large skillet on the hob and warm through – but honestly, they’re so good that I wouldn’t be surprised if you don’t have leftovers!
What to serve with curried potatoes?
Should you boil potatoes before putting in curry?
The potatoes in this delicious curry should not be boiled, since they are roasted instead, though if you are short on time, you could try this to speed up the process.
What potato is best for curry?
Floury, starchy potatoes are best for this curry as they absorb the spices and curry paste, so that every morsel of this potato salad is infused with flavour.
Can you freeze potato curry?
Yes, these curried potatoes can be frozen in an airtight container or freezer bag and it will be perfect the next time you eat it.
Variations and Alternatives
A self-contained curry paste includes a load of spices already mixed together to great taste and this will guarantee perfect results, every time.
However, if you want to create your own curry mix, feel free to experiment with flavours.
Curry leaves, fresh cilantro, red chili powder, coriander seeds, lemon juice, green chilies and a teaspoon turmeric powder or two are just a few ideas that come to mind.
When adding the basil, if you don’t have fresh herbs, dried are also fine – just add them a little earlier in the cooking stage – about halfway through.
Fresh herbs can go in just a few minutes before the end – we don’t want them to crisp up.
These Bombay potatoes are the perfect vegan potato curry – just be sure to check the curry paste you use doesn’t contain any animal products.
If you prefer a spicy potato curry, pick a spicier curry paste, or add some extra chilies!
More Curry Recipes
This curried potato recipe proves that Indian food encompasses some of the most delicious and adaptable vegetarian food out there.
Try more of our favourite vegetarian Indian cuisine, check out all these easy vegetarian Indian recipe ideas!
- 35 oz potato (35 oz = 1 kg)
- 1 tsp salt
- 2 tbsp tomato paste
- 2 tbsp curry paste (use your favourite. Even though I usually love food as spicy as possible, I find a milder curry paste works best here. The best is an Indian Korma or Tikka paste, if you can find them in your local Indian store.)
- 4 tbsp oil (I’ve found vegetable oil gives best results)
- 2 tsp curry powder
- ½ cup basil, fresh (or 1 tbsp dried basil)
- 2 tbsp white vinegar (or malt vinegar to serve)
- ½ tsp garlic powder (or 1 clove fresh garlic)
- Heat up oven to 200°C/390°F.
- Up to you if you peel the potatoes. Quarter the potatoes and place in large bowl. Add the salt, tomato paste, curry paste, curry powder, and oil. Give it all a good mix and make sure each potato is well covered.35 oz potato, 1 tsp salt, 2 tbsp tomato paste, 2 tbsp curry paste, 4 tbsp oil, 2 tsp curry powder
- Layer the potatoes over a large oven tray and place in oven.
- After 15 minutes, remove from oven and (if using) add the dried basil and garlic. Roughly flip the potatoes and ensure the basil is mixed in. Cook for another 10-15 minutes – the potatoes should be easy to pierce with a fork. If using fresh basil and garlic, add about five minutes before the end of cooking, once again making sure it is all mixed in.½ cup basil, fresh, ½ tsp garlic powder
- Serve (with vinegar if desired) as a side dish or with dips like yoghurt, hummus or creme fraiche.2 tbsp white vinegar
- To get an even crispier yet still fluffy texture to the potatoes, follow the first steps of preparation as above.
- After cooking for 15 minutes, remove the potatoes from the oven. Add the dried basil and garlic (if using). Let cool for five minutes, then put them back in the oven for a further five minutes.
- Remove them again and let cool, followed by another five minutes of cooking. Repeat twice more, adding the fresh basil and garlic (if using) before the final five minutes. These Bombay potatoes are unbeatable.
- If you think the potatoes need it, add more oil while cooking. Don’t let them get toooo crispy (or black).
- If the spices/paste/herbs do start to burn on the baking tray, move the potatoes individually across to a new tray/new baking paper and continue cooking. It won’t take long and the outcome is more than worth the effort.
If you enjoyed this Irish Bombay Potato recipe, or have recommendations of the best Indian curry you’ve ever cooked, we’d love to hear about it in the comments below!