Gunpowder Potatoes 
by Dishoom

Potato salad done different.

From the Pot 

Spring Onions



(feeds 4-6) 

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

Step 1

Boil a large pan of salted water and then add the potatoes for about 12-15 minutes until the potatoes are tender. 

Step 2

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. 

Step 3

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. 

Step 4

Add the crushed spices to a large bowl with melted butter, spring onions, coriander and chillies. 

Step 5 

Remove the potatoes from the grill then put the potatoes into the spice bowl and toss until combined. 

Step 6

Add sea salt and lime juice. Enjoy! This is a taste explosion! 

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