Gunpowder Potatoes: Comfort Food With a Bang

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Gunpowder Potatoes

The plan was to be in London celebrating my niece’s 21st birthday at one of her favorite restaurants, Dishoom. Instead, I received a beautifully written cancelation notice. Like most plans around the world, the special outing was called off.

In these days of quarantine, finding something fun and practical is a must. Cooking is my creative outlet. Out came the  cookbooks, and — lo and behold — I have Dishoom’s “From Bombay with Love.”

I felt like comfort food was called for, and I happened to have most of the ingredients for this recipe. Truly delicious and comforting, yet the final toss of fresh herbs and spices make this dish a winner.

INGREDIENTS:
500g baby new potatoes
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
1 tbsp 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
2 tbsp lime juice
1-2 tsp kebab masala

DIRECTIONS:

  1. Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
  2. 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.
  3. Drain the potatoes and steam dry in the colander for a minute.
  4. 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.
  5. Put the crushed spices in a large bowl with the melted butter, spring onions, coriander
    and chillies.
  6. 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.
  7. Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.
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