Gunpowder Potatoes

METHOD

Step 1

Bring a large pan of salted water to the boil. Add the potatoes and cook until just tender, 12–15 minutes, depending on size.

Step 2

Meanwhile, add the cumin, coriander and fennel seeds to a hot dry frying pan and toast for 2 minutes until fragrant. Crush the toasted seeds, using a pestle and mortar; set aside.

Step 3

Heat the grill to high.

Step 4

Drain the potatoes and allow them to steam-dry in the colander for a minute.

Step 5

Place the potatoes on a sturdy baking tray. Brush or sprinkle them with some oil and grill until the upper side is crispy and evenly browned, about 5–7 minutes. Turn the potatoes over and repeat to crisp and colour the other side.

Step 6

Meanwhile, put the crushed toasted spices into a large bowl and add the melted butter, spring onions, coriander and chillies.

Step 7

When the potatoes are thoroughly browned and crisped, remove them from the grill and divide each one in half, using a metal spoon so that you create nice rough edges. Put them straight into the bowl containing the other ingredients and toss until everything is well combined.

Step 8

Add the sea salt, lime juice and at least 1 tsp kabab masala and mix again. Taste for seasoning and add more kabab masala and/or salt if required, then serve.