Gunpowder Potatoes
You’ll need a Pestle and mortar
Servings: 2 People
Ingredients
- 250 g [V] New Potatoes
- 1/4 tsp [S] Cumin Seeds
- 1/4 tsp [S] Coriander Seeds
- 1/4 tsp [S] Fennel Seeds
- 1 tbsp [S] Vegetable Oil for brushing
- 1 tbsp [P] Butter melted
- 3 [V] Spring Onions finely chopped
- 1 tbsp [S] Fresh Coriander finely chopped
- 1 [S] Green Chillies small, finely chopped
- 1 pinch [S] Salt to taste
- 1 tbsp [S] Lime Juice
- 1 tsp [S] Kebab Masala mix
Method
- Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
- Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
- Drain the potatoes and steam dry in the colander for a minute.
- Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to
- crisp and colour the other side.
- Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
- Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
- Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.