Potato salad done different.
500g baby new potatoes
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
1tbsp vegetable oil for brushing
25g butter, melted
6 spring onions, finely chopped
5g fresh coriander leaves, finely chopped
3 green chillies, finely chopped
½ tsp sea salt flakes
2tbsp lime juice
Boil a large pan of salted water and then add the potatoes for about 12-15 minutes until the potatoes are tender.
Whilst the potatoes are cooking, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar and set aside. Drain the potatoes.
Heat the grill to high and put the potatoes on a baking tray. Brush with oil and grill for about 5-7 minutes until crispy and brown. Turn the potatoes over and repeat.
Add the crushed spices to a large bowl with melted butter, spring onions, coriander and chillies.
Remove the potatoes from the grill then put the potatoes into the spice bowl and toss until combined.
Add sea salt and lime juice. Enjoy! This is a taste explosion!
You might also like...