Bombay Potatoes

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The bene Israel enjoy similar spiced potatoes to those of their non-Jewish neighbours. Using oil instead of butter means the dish may be eaten with meat meals.

Ingredients

  • 450 g/1 lb new or small salad potatoes
  • 5 ml/

Method

  1. Chop the potatoes into small chunks and cook in boiling, lightly salted water with 2.5 ml/½ tsp of the turmeric until tender. Drain, then coarsely mash. Set aside.