Blas Y Tir - The home of welsh produce - Our Recipes

Rudolph Bombay Potatoes

West meets East in this spicy, savoury, crispy and crunchy delicious eastern treat.

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5.00 out of 5

  • 15 Minutes
  • Serves 1-2
Salmon Pembs parcel


  • 4 tsp oil
  • 1 tbsp mustard seeds
  • 2 pinches of chilli powder
  • ½ tsp ground turmeric
  • 300g Blas y Tir potatoes boiled in their skin and quartered (cut smaller if potatoes are large)


  1. Heat the oil in a pan on a medium heat setting.
  2. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
  3. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
  4. Fry this mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
  5. Serve immediately.

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