Gunpowder Potatoes

Crisp roasted potatoes are coated with a fragrant Indian gunpowder spice mix and tossed with fresh spring onion, chillies and cilantro. They're seriously easy, and seriously addictive!

Prep Time5

Cook Time1

Total Time1 5

Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 220kcal

Author: Lee

Ingredients

1.1 lb baby potatoes around 500g
2 tbsp oil

For the spice mix

½ tsp cumin seeds
½ tsp fennel seeds
1 tsp mustard seeds
10 fresh curry leaves optional
½ tsp chaat masala
½ tsp kasoori methi
½ tsp Kashmiri chilli powder
1 tsp sea salt

Other ingredients

4 spring onions thinly sliced
2 tbsp fresh cilantro chopped
2 hot chillies thinly sliced
1 tbsp tamarind pulp
1 tbsp oil

Instructions

Preheat and oven to 200℃/400℉
Place the potatoes on a baking sheet and coat with 1 tbsp of the oil. Toss around to ensure they're fully coated. Roast in the oven for 30 minutes.
Using a paper towel to protect your fingers, firmly press down on each potato to smash or flatten slightly pour the remaining 1 tbsp of oil evenly over the potatoes and roast for a further 20 minutes.
Flip the potatoes and change the oven to a hot broil/grill and grill for 10 minutes to crisp up. Turn off the heat.

Spice mix and garnishes (prepare while the potatoes are roasting)

Prepare the spice mix by dry roasting the cumin seeds, fennel seeds, mustard seeds and curry leaves until they dance around the pan. Tip into a pestle and mortar and pound into a semi smooth powder, but not too smooth. Combine with the chaat masala, kasoori methi, Kashmiri chilli powder and salt and set aside.
Chop the chillies, spring onion and cilantro and mix together then set aside.
Once the potatoes are crisped add them to a large bowl and pour in the 1 tbsp of oil and tamarind pulp. Gently toss to coat the potatoes then pour in all the spice mix. Lastly mix in the chillies, spring onion and cilantro and tip onto a large serving platter or bowl. Serve hot!!!

Notes

Gunpowder potatoes are at their best when served immediately and piping hot. Their blend with fresh ingredients doesn't fare well upon reheating, yet they maintain a decent taste when cooled. However, my top recommendation is straight from the oven as that's when they're at their peak.

Indian Gunpowder spice mix offers versatile uses. Here are a few suggestions:

Seasoning Meat: Ideal for seasoning meats like chicken, pork, or beef before grilling, roasting, or pan-searing. The mix adds depth of flavour and a spicy kick to the meat.
Marinades and Rubs: Blend it with oil, vinegar, or yoghurt for a meat marinade or use it as a dry rub before cooking.
Enhancing Soups and Stews: Enhance soups and stews with a couple of teaspoons of gunpowder spice mix for an added boost.
Flavouring Vegetables: Sprinkle it over various roasted or grilled vegetables for an additional layer of flavour. It's particularly delightful on roasted cauliflower or Brussels sprouts!

Nutrition