‘Gunpowder’ Potatoes
My longtime friend Rupinder Nagra sent me this recipe a few months back, and I fell in love with the explosion of flavours these potatoes have. They are brilliant on their own, but go well with beef, chicken, or tofu; pair with some greens and have an awesome light lunch too!
Ingredients
- 1 lb New Potatoes
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 tsp Fennel Seeds
- 4 tbsp Vegetable Oil
- 2 tbsp Butter, melted
- 6 Scallions, finely chopped
- 1/4 c Cilantro, finely chopped
- 3 Green Chilies or 1 Jalapeno, finely chopped
- 1/2 tsp Salt
- 2 tbsp Lime Juice
Instructions
- Bring a large pot of water to a boil. Add the potatoes and cook until just tender, about 15-20 minutes.
- Meanwhile, toast the cumin, coriander, + fennel seeds in a hot dry frying pan for 2 minutes until fragrant (you’ll know they’re toasted when they’re a little golden-brown, + you can smell the aroma coming from the pan), stirring often. Crush them in a pestle and mortar (or spice grinder), then set aside.
- Drain the potatoes and let them dry in the colander for a minute. Cut them in half.
- Heat a large nonstick frying pan over high heat. Add the oil, then carefully add the potatoes. Cook, gently tossing occasionally, until most of the potatoes are golden-brown and yummy looking, 7-9 minutes. Remove from the heat + transfer them to a large mixing bowl.
- Add the ground spices, melted butter, scallions, cilantro, chilies, salt, + lime juice to the bowl containing the potatoes, then toss thoroughly to combine. Divide + eattttttt, or use as a side dish with any meal (breakfast too, yo!)