Gunpowder potatoes

Name: Gunpowder potatoes
Cuisine: Asian, Indian
Ingredients: 500g baby new potatoes; ½ tsp cumin seeds; ½ tsp coriander seeds; ½ tsp fennel seeds; 1 tbsp vegetable oil, for basting; 25g butter, melted; 6 spring onions, finely chopped; 5g coriander leaves, finely chopped; 3 green chillies, very finely chopped; ½ tsp flaky sea salt; 30ml lime juice; 2 tsp kabab masala

8 steps

A feisty dish of grilled new potatoes tossed with toasted spices, fresh green chillies, spring onions and coriander. It’s hard to believe that two of the most everyday ingredients in Indian cookery – potatoes and chillies – were only introduced to the country in the early seventeenth century when the Portuguese arrived. Thankfully, both ingredients thrived. This potato dish is an excellent accompaniment to lamb raan

Updated at: Thu, 17 Aug 2023 01:42:39 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories212.2 kcal (11%)

Total Fat9.2 g (13%)

Carbs28.4 g (11%)

Sugars2.1 g (2%)

Protein5 g (10%)

Sodium637.7 mg (32%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gbaby new potatoes

½ tspcumin seeds

½ tspcoriander seeds

½ tspfennel seeds

1 Tbspvegetable oil

25gbutter

½ tspflaky sea salt

30mllime juice

2 tspkabab masala

Instructions

Step 1

Bring a large pan of salted water to the boil. Add the potatoes and cook until just tender, 12–15 minutes, depending on size.

Step 2

Meanwhile, add the cumin, coriander and fennel seeds to a hot dry frying pan and toast for 2 minutes until fragrant. Crush the toasted seeds, using a pestle and mortar; set aside.

Step 3

Heat the grill to high.

Step 4

Drain the potatoes and allow them to steam-dry in the colander for a minute.

Step 5

Place the potatoes on a sturdy baking tray. Brush or sprinkle them with some oil and grill until the upper side is crispy and evenly browned, about 5–7 minutes. Turn the potatoes over and repeat to crisp and colour the other side.

Step 6

Meanwhile, put the crushed toasted spices into a large bowl and add the melted butter, spring onions, coriander and chillies.

Step 7

When the potatoes are thoroughly browned and crisped, remove them from the grill and divide each one in half, using a metal spoon so that you create nice rough edges. Put them straight into the bowl containing the other ingredients and toss until everything is well combined.

Step 8

Add the sea salt, lime juice and at least 1 tsp kabab masala and mix again. Taste for seasoning and add more kabab masala and/or salt if required, then serve.

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