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Bombay Spiced Roast New Potatoes recipe image

Print Bombay Spiced Roast New Potatoes

A classic spiced potato dish, good for al fresco eating. They’re moreish, and can be eaten hot and cold. A dollop of yoghurt doesn’t go amiss.


  • 1kg new potatoes, scrubbed clean, larger ones halved or quartered
  • Oil for roasting
  • 4 tomatoes, roughly chopped
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin seeds, toasted & crushed (or use ready-ground)
  • ¼-½ tsp chilli flakes, to your taste for heat
  • 1 red onion, diced, or half a bunch of spring onions, sliced
  • 1 bunch of coriander, leaves chopped
  • Salt & pepper


  1. Preheat your oven to 200°C/Gas 6. Toss the potatoes with a little oil and season. Roast for 25 mins.
  2. Toss with the tomatoes and all the spices. Mix well, return to the oven and roast for a further 15 mins or so, until tender.
  3. Before serving, scatter over the onions and coriander and check the seasoning.
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