Gunpowder Potatoes

by Jo Kenny

At Christmas I bought my parents the Dishoom cookbook, after they visited one of the London restaurants for the first time and absolutely raved about it. It is a really beautiful cookbook and after flicking through I particularly liked the sound of their gunpowder potatoes. This is the kind of dish which can be paired with all sorts of things so I thought I would try it out and let you know what it’s like

Gunpowder Potatoes Recipe

Of course I had to put my own twist on these gunpowder potatoes! I wanted to make them a little more vibrant and fresh in taste so I have increased the presence of lime and coriander. I have also reduced a few steps to make this a really friendly recipe for mid-week meals.

Ingredients

  • Serves 4
  • 500g baby new potatoes, halved
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 1 tbsp vegetable oil for brushing
  • 2 tbsp butter
  • 6 spring onions, finely chopped
  • Handful of fresh coriander leaves, finely chopped
  • 1 green chilli, finely chopped
  • 2 tbsp lime juice

Method

Begin by adding your baby potatoes to a pot of boiling, salted water and cook until just tender. A knife should easily pierce the potato without it falling apart. When tender drain them in a colander and leave to steam dry.

Heat a large frying pan on medium-high heat (no oil needed) and once hot, add the cumin, fennel and coriander seeds.  After they have dry-fried for a couple of minutes and smell amazing, remove from the pan and crush them in a pestle and mortar. Set aside.

Turn on your grill to high. Put the potatoes on a baking tray (or if your frying pan is suitable why not use that to save on washing up and maximise the spicy flavours you fried). Brush the potatoes with a little oil and grill for about 5 minutes until crispy and brown. Turn the potatoes and grill the other side too.

Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies. Add the grilled potatoes and toss. Finish with the lime juice, season with salt & pepper and serve.

Recipe Overview

Crème Fraîche Pasta

A light and creamy pasta perfect for Spring and Summer
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: asparagus, creme fraiche, tagliatelle
Servings: 2
Calories: 500kcal
Cost: £3

Equipment

  • 1 Knife
  • 1 Chopping board
  • 1 Wooden spoon
  • 1 Pan
  • 1 Pot
  • 1 Garlic press

Ingredients

  • 150 g Tagliatelle
  • 1 Bunch of asparagus, cut into inch pieces
  • 1 Garlic clove, minced
  • 6 Slices of prosciutto
  • 4 tbsp Crème fraîche (heaped)
  • 1 Bunch of basil, chopped

Instructions

  • Put the pasta on to boil
  • To a pan on low-medium heat add a little olive oil and cook the asparagus with the garlic until softened.
  • Add the prosciutto ham, along with the crème fraîche. Heat this and reduce to a low heat. Season well with salt and pepper. 
  • Drain the pasta and add to the pan. Add the basil leaved and stir together until the ingredients are evenly combined.

Serving Suggestions

  • As a side dish for BBQs
  • Keep the baby potatoes whole, serve with garlic mayo and you have a delicious dipping snack.
  • Finish a vegetable curry with these for some texture.
  • Mix with chopped sausage and top with a fried egg for a delicious spicy breakfast hash

And if you like it spicy you go ahead and add more sliced green chillis!

Oven/grill proof pans

I am all about saving on the washing up. Plus if you can use the same pan that you fried the spices in to grill the potatoes, then you are going to maximise on flavour.

Iron pans are perfect for going in the oven and under the grill. I highly recommend investing in one because  unlike non-stick pans they last forever. (No seriously it will out-live you). I have a Solidteknics pan which I absolutely adore.

More recipes

Okay potato fans and lovers of spices, here’s some more recipes that I think you will love.

Dishoom

Do check out Dishoom where this recipe was inspired from. They come highly reviewed and have numerous restaurants across the UK.

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