Gunpowder Potatoes
by Dishoom
Potato salad done different.
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Ingredients
(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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