Bombay Potato Skins w/ Cucumber Raita
The perfect recipe to give your Bombay spice mix a whirl! These potato shells are golden, crispy, spicy and totally delicious. Demolish them with friends in the garden on a hot day, with plenty of cold raita and an icy beer, or serve them as an entree to an Indian feast.
Bombay Potato Skins w/ Cucumber Raita
Serves 2-3 as a side
Ingredients
1kg potatoes (about 12-14 potatoes), washed and rubbed with
2 Tbsp olive oil
1 tsp salt
1 Tbsp olive oil
1/4 tsp salt
1 Tbsp Bombay spice mix
For the raita
1 cup natural yoghurt
4-5 cloves garlic, finely diced
1 Lebanese cucumber, finely diced (about 1 cup)
1/4 tsp cracked black pepper
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp castor sugar
Pinch salt
Method
Preheat your oven to 200˚C.
Wash the potatoes and rub with 2 Tbsp olive oil and 1 tsp salt. Place on an oven tray and roast at 200˚C for 50 minutes. Remove from the oven and allow to cool a little.
When they are cool enough to handle, cut each potato in half and scoop out the flesh (if you’re feeling hungry while cooking, put the flesh into a small bowl and mash with a stick of butter, a clove of garlic and some chopped parsley, otherwise save it to use later for some hash browns).
Once you’ve scooped out all the flesh from the potato skins, place the potato skins back on the oven tray (cut side up), drizzle with 1 Tbsp olive oil and spread the olive oil evenly onto each potato with a pastry brush. Sprinkle with 1/4 tsp salt and the Bombay spice mix.
Return to the oven and bake at 200˚C for 35-40 minutes, until the skins are very crisp and golden brown.
While the potatoes roast, mix together all ingredients for the raita dip in a small bowl. Serve the potatoes as soon as they are finished cooking, with the bowl of dip on the side.
