Bombay potatoes are crispy, golden potatoes tossed in warming Indian spices — turmeric, cumin, mustard seeds and chilli. The air fryer crisps them beautifully with little oil. Here's how.
Key takeaways
Q: How do you make Bombay potatoes in an air fryer?
A: Parboil potatoes, toss with oil and Indian spices, and air fry at 200°C (400°F) for 18–22 minutes, until crispy.
Q: Do you parboil first?
A: A quick parboil gives a fluffier middle and crisper edges.
The method
Parboil potato chunks for a few minutes for a fluffy centre, then toss with oil, turmeric, cumin, mustard seeds, chilli and garlic. Air fry until crispy and golden, shaking a couple of times. Finish with fresh coriander and a squeeze of lemon.
The recipe
Air Fryer Bombay Potatoes
Ingredients
- 600g potatoes, in chunks
- 1 tbsp oil
- Turmeric, cumin, mustard seeds, chilli
- Garlic, coriander, lemon
Method
- Parboil the potatoes a few minutes.
- Toss with oil and spices.
- Air fry at 200°C for 18–22 minutes.
- Finish with coriander and lemon.
Tips
- Parboil for a fluffy middle.
- Mustard seeds add pops of flavour.
- Shake the basket for even crisping.
Frequently asked questions
How do you make Bombay potatoes in an air fryer?
Parboil potato chunks, toss with oil, turmeric, cumin, mustard seeds and chilli, and air fry at 200°C for 18–22 minutes until crispy, shaking a couple of times.
Do you need to parboil the potatoes?
A quick parboil isn't essential but gives a fluffier centre and crisper edges, much like roast potatoes.
What goes with Bombay potatoes?
They're a classic side for a curry, but also great with grilled meats, eggs or as part of a spiced brunch.