GUNPOWDER POTATOES

• portioner: SERVES 4

Ingredienser

30ml lime juice

3 green chillies, very finely

½ tsp flaky sea salt chopped

½ tsp cumin seeds

½ tsp coriander seeds

½ tsp fennel seeds

5g coriander leaves, finely

1-2 tsp kabab masala (page 358) chopped

25g butter, melted

1 tbsp vegetable oil, for basting

6 spring onions, finely chopped

500g baby new potatoes

Vejledning

2. Meanwhile, add the cumin, coriander and fennel seeds

8. Add the sea salt, lime juice and at least 1 tsp kabab

7. When the potatoes are thoroughly browned and crisped,

3. Heat the grill to high.

6. Meanwhile, put the crushed toasted spices into a

4. Drain the potatoes and allow them to steam-dry in the

5. Place the potatoes on a sturdy baking tray. Brush or

1. Bring a large pan of salted water to the boil. Add the depending on size.

masala and mix again. Taste for seasoning and add more kabab masala and/or salt if required, then serve.

ingredients and toss until everything is well combined. remove them from the grill and divide each one in half, coriander and chillies.

potatoes and cook until just tender, 12-15 minutes,

using a metal spoon so that you create nice rough edges. to a hot dry frying pan and toast for 2 minutes until

Put them straight into the bowl containing the other

fragrant. Crush the toasted seeds, using a pestle and

large bowl and add the melted butter, spring onions, the other side.

colander for a minute.

Turn the potatoes over and repeat to crisp and colour mortar; set aside.

sprinkle them with some oil and grill until the upper

side is crispy and evenly browned, about 5-7 minutes.